Cardamom Pork Roast with Apples and Figs

Roast:

3 tablespoons brown sugar

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cardamom

1/4 teaspoon ground fennel

1 (3-pound) pork loin, trimmed

Cooking spray

2 cups dried figs, halved lengthwise

2 cups dried apples

1/4 cup minced crystallized ginger

3/4 cup pear nectar

1 (14 ounce) can low sodium chicken broth

Sauce:

1/2 cup pear nectar

1/2 cup port

2 tablespoons currant jelly

1/4 cup heavy cream

Preheat oven to 400 degrees F.

To prepare roast, combine first 9 ingredients in a small bowl. Rub mixture over surface of roast; place in a shallow roasting pan coated with cooking spray.

Place figs, apples, and crystallized ginger around roast. Pour 3/4 cup nectar and broth over fruit. Bake at 400 degrees F. for 1 hour and 10 minutes or until meat thermometer resisters 160 degrees F., stirring fruit frequently. Remove from oven; place roast on a carving board, and place fruit in a bowl using a slotted spoon.

To prepare sauce, pour any pan juices into a sauce pan. Add 1/2 cup pear nectar, port, and jelly; bring to a boil. Cook 4 minutes or until thick enough to lightly coat back of a spoon. Stir in heavy cream; simmer 2 minutes or until sauce has thickened, stirring occasionally.