Preheat the oven to 400 degrees.
Put 2 Tbs of olive oil into a large cast iron casserole/ dutch oven. I used a 3 quart cast iron casserole pot. Heat the oil over medium-high heat.
Season the pork loin tenderloin with 2 tsp of salt, 1 tsp of ground black pepper, and 1 tsp of rosemary.
Put the seasoned pork loin into the pan and sear it for 2-3 minutes on each side. Then, remove the pork loin from the pan and set it aside.
Add 1 Tbs of olive oil to the pan, put the minced garlic and onion into the pan and mix it into the oil. Cook for 1 minute.
Add the carrots, mushrooms, figs, and 1 Tbs of water to the pan and cook for 5 minutes.
Put the pork back into the pan, and surround it by the sliced apples. Top the pork loin with 1/2 tsp of rosemary and 1/2 tsp of thyme. Put the cover on the pan and then put the dutch oven into the oven for 35 minutes.