Sauté the pancetta in a skillet over medium heat with the cinnamon stick. When the pancetta is crispy and golden brown, add the onion, garlic and pecans and continue to cook until the onion is translucent and soft. Add the ginger, chicken stock, apple, both kinds of cranberries, figs, 1 tbsp (15 mL) of mustard, 1 tbsp (15 mL) of maple syrup, 1 tsp (5 mL) of pepper and salt. Mix well and cook for another 5 to 10 min until apples and cranberries have softened. Let cool and remove cinnamon stick.
Preheat the oven to 350°F (180°C). Butterfly the loin to open like a book by slicing 2/3 of the way through the roast lengthwise, and lay it flat on a clean work surface. Spread the stuffing mixture along the centre of the pork loin. Fold the roast back together and tie securely with butcher’s twine.
Mix the remaining maple syrup, olive oil, remaining pepper and mustard together. Place roast in small roasting pan and baste with the maple-mustard mixture.
Roast 30 minutes and then baste again using the pan juices from the bottom of the pan. Turn pan around and roast for another 30 to 40 min, basting occasionally, until internal temperature registers 160°F (71°C) with a meat thermometer. Remove from the oven and baste again a few times. Then tent the roast with foil and let rest for 10 to 15 min before slicing into rounds widthwise.
Stuffing mixture can be made a day ahead and refrigerated in airtight container until ready to use.