Cardamon Pork Roast with Apples and Figs

Pork Roast:
3 tbsp. brown sugar
1 tsp. garlic powder
1 tsp. cumin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cardamom
1/4 tsp. fennel
3lbs. pork loin, trimmed
2 cups dried figs, halved lengthwise
2 cups dried apples
1/4 cup minced crystallized ginger
3/4 cup pear nectar
1 15oz. chicken broth

Sauce:
1/2 cup pear nectar
1/2 cup port or cooking wine
2 tbsp. currant jelly
1/4 cup heavy cream

Preheat oven to 350°.

To prepare roast, combine first 8 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 350° for 1 hour and 30 minutes or until meat
thermometer registers 145°, stirring fruit frequently. Remove from oven;
place roast on carving board, and place fruit in a bowl using a slotted spoon.

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