Pork Loin With Pears, Fennel And Figs

• 2-1/2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons mustard seed
• 3/4 teaspoon pepper, divided
• 4 pounds boneless pork loin roast
• 2 garlic cloves, sliced
• 2 tablespoons canola oil
• 1 large onion, cut into 1-inch wedges
• 1 medium fennel bulb, cut into 1-inch pieces
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1-1/4 cups plus 1/4 cup apple cider, divided
• 1/4 cup all-purpose flour
• 2 medium pears, cut into 1-inch pieces
• 1 cup dried figs, chopped
• 1/4 cup chopped dried apricots
• 2 tablespoons butter

1. In a small bowl, combine the salt, garlic powder, mustard seed and 1/4 teaspoon pepper; rub over pork. Using a sharp knife, make six to eight 1-in. slits in roast; insert garlic.
2. In a large skillet, brown roast in oil on all sides. Drain. Place roast fat side up on a rack in a shallow roasting pan. Add onion and fennel. Bake, uncovered, at 325u0b0 for 1-1/4 to 1-1/2 hours or until a thermometer reads 145u0b0.
3. Meanwhile, in a large saucepan, bring broth and 1-1/4 cups cider to a boil; cook until liquid is reduced by half. Remove pork and vegetables from oven; transfer drippings to a large saucepan. Tent roasting pan with foil. Let stand for 15 minutes.
4. Meanwhile, heat drippings over medium. Add reduced broth mixture. Combine flour and remaining cider until smooth; stir into pan. Add the pears, figs and apricots; cook and stir until sauce is thickened, about 15 minutes. Remove from the heat; stir in butter and remaining pepper. Slice pork; serve with sauce and vegetables.

salt, garlic, pepper, pork loin roast, garlic, canola oil, onion, fennel bulb, chicken broth, apple cider, allpurpose, dried figs, apricots, butter

Taken from www.tasteofhome.com/recipes/pork-loin-with-pears-fennel-and-figs/ (may not work)