Preheat oven to 450°F.
Trim pork of excess fat.
Season pork roast generously with salt and pepper and brush on all sides with fig preserve.
Sprinkle the top of the roast with chopped rosemary.
Place the roast rosemary side up in a shallow roasting pan. Roast 15 minutes.
Reduce oven temperature to 325°F.
Arrange onions, pears and garlic (cut side up) around roast and drizzle with olive oil. Cook 1.5 to 2 hours or until a meat thermometer reads 155°F.
Transfer roast to cutting board and tent. Let rest for 15 minutes before slicing.
Use a slotted spoon to transfer onions, pears and garlic to serving platter.
Place slices of pork on top and serve. Be sure each serving includes pork AND some onions, pears and garlic, too!