In a large skillet, over medium heat, cook sausage, breaking up until browned, about 4 minutes. Stir in garlic, and seasoning and cook for 2 minutes. Add figs and cook for 1 minute, then add wine and cook for about 3 minutes. Transfer to a bowl,add parsley and let cool.
Butterfly pork and pound until flat and even. Season with salt and pepper and stuff with sausage mixture. Roll together and tie with cooking twine every 2 inches. Transfer to a foil lined tray.
Mix rub ingredients together and rub over pork. Lay open side down onto baking sheet and cook for 30 minutes at 425º. Lower temperature to 350º and continue cooking for 25 minutes until thermometer reads 145º. Remove and let rest for 15 minutes before slicing, it will continue to cook. (If using a smaller pork tenderloin, it will only take about 20 minutes at 425º)