For stuffing, in small saucepan, mix figs, wine, brown sugar, 2 teaspoons herbs and 1/2 teaspoon garlic. Bring to a simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers.
Arrange rack in lower third of oven. Preheat oven to 425 degrees. Stand the roast on its end and insert a thin-bladed knife down the center of the loin to make a 1 1/2-inch pocket. Pack the figs into the pocket, working from both ends of the roast. In small bowl, mix mustard, 1/2 teaspoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread mixture over pork.
In oiled 9-x-13-inch baking pan, mix potatoes, carrots, shallots, olive oil, 1 tablespoon herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread in pan. Place pork on vegetables. Roast 15 minutes; reduce oven temperature to 350 degrees and continue roasting 50 to 60 minutes, or until an instant-read thermometer registers 155 degrees. (Insert thermometer into the meat, keeping the tip away from the fruit.)
Transfer roast to carving board, tent with foil, and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.) Slice roast and arrange on serving platter. Surround with vegetables.