In a small bowl, combine cumin, garlic, paprika, pepper, and the 1/4 teaspoon salt in a small bowl. Cut tenderloin crosswise into 3/4-inch-thick slices. Rub cumin mixture over surfaces of tenderloin; set aside.
In a large nonstick skillet, combine onion, cardamom, bay leaf, the 1/2 teaspoon salt, and the water in a large nonstick skillet. Bring to boiling over high heat. Reduce heat; cover and cook for 5 minutes. Add zucchini. Cover and cook 3 to 4 minutes or until zucchini and onion are just tender. Transfer mixture to a bowl; keep warm. Carefully wipe skillet with paper towels.
Heat oil in the skillet over medium-high heat. Add tenderloin slices. Cook for 6 minutes or until pork is just slightly pink in center, turning once. Remove from skillet; keep warm. Place figs in the skillet. Cook about 1 minute or until just heated through; set aside.
To serve, arrange pork on four plates. Serve zucchini-onion mixture with pork and figs. Makes 4 servings.