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Preheat oven to 325'
In a bowl, combine pecans, parmesan, mustard, and worcestershire sauce.
Spread pecan mixture on roast. Place on a rack in a shallow roasting pan.
Roast for 1 1/4 to 1 1/2 hours or until the thermometer reads 155'. Take out and cover with foil and let stand 15 minutes.
For sauce, in a saucepan, stir together wine, snipped figs, brown sugar, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered 10 to 15 minutes or until mixture has reduced to 2 1/4 cups. Remove the Bay Leaf.
Transfer mixture to a blender container or food processor bowl. Blend or process until nearly smooth. Pass mixture through mesh strainer over a bowl, pressing solids to release juices. Discard solids.
Return sauce to saucepan; gently reheat just before serving.
Pass sauce with meat. Garnish with additional figs.
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