Pre-heat the oven to 180°C. Heat the olive oil in a small saucepan and add the garlic and chillies, kept whole, along with some fresh thyme leaves, calvados, half of the honey and half of the balsamic vinegar and gently simmer till reduced by half.
Place the figs cut side up in an oven proof dish large enough to hold them. Roast the figs for 20 to 25 minutes. Whilst the figs are cooking, prepare the pork. In a bowl, place the pork and cover with the olive oil and season with some white pepper.
Get a pan really hot and put the meat in it, turn it as little as possible, but make sure that it's golden brown on all sides. Pour some more calvados onto the meat, along with the remaining honey, balsamic vinegar and fresh thyme and let liquid reduce and cling to the pork, place it into the oven for a few minutes to make sure that it is cooked through.