Cut the pork fillet into 4 pieces and pan fry until half cooked. Blend the fresh bread into bread crumbs using a food processor. Melt the butter and add it to the breadcrumbs along with the crushed walnuts and sage. Chop the figs and put in to a small pan with the apple jiuce and simmer together for 10-15 minutes, or until the figs are soft. Take off the heat and blend into a paste. Next, spread half of the fig paste onto 2 pieces of the pork fillets and cover with the bread mixture. Place all 4 pieces of pork on a baking tray and continue to cook in the oven. Meanwhile, fry the shallots with the sugar until browned then add in a little balsamic glaze, along with the red wine and simmer on low heat until reduced by half. In another pan, fry the chicory leaves with a little garlic oil, then add the artichokes and chopped fresh rosemary. When you are ready to serve, remove the pork fillets out of the oven. Place the pork without the breadcrumb topping on 2 large serving plates and spread over the remaining fig paste. Cover with the remaining breadcrumb topped pork and serve immediately with baked potatoes and vegetables.