For Pork Tenderloin:
Cut the pork loin into 5 ounce portions and marinate in olive oil and thyme for up to 24 hours. Place a large sauté pan over medium- high heat. Add a tablespoon of marinating oil. Add pork and let sit for about 3 minutes until brown. Flip the pork over and let sit for another 3 minutes. Pull the pork off the heat and let stand about 5 minutes.
For Fig and Onion Jam:
Slice the stems off the figs and cut them in half lengthwise. Place the figs in a medium rondo and cover half way with port. Cook on low heat until the liquid has reduced down almost completely. Remove the figs from the rondo and lay flat on a half sheet tray to cool. Slice all the onions into ¼ inch thick strips. Return rondo to the stove on high heat to get the pan hot. Add oil and heat. Add onions and cook over medium heat until they start to caramelize, stirring occasionally. Once the onions have browned, remove from stove and let cool on a sheet tray. When both figs and onions are cool, mix them together and add a pinch of salt and pepper.
To Assemble and Serve:
Preheat oven to 375° F. Slice ciabatta in half lengthwise and brush with olive oil. Place ciabatta directly on oven rack and toast for about 5 minutes. Remove bread from oven. Place one half on baking tray, cut side up. Slice the pork loin into thin strips and place on the bread. Top with strips of brie and place baking tray in oven. When cheese has melted, remove from oven. Dress the arugula with vinaigrette, place on top of the cheese, then cover with fig and onion jam. Cover sandwich with remaining piece of bread. Slice into 10 pieces and serve.