Pork Loin with Pears, Fennel and Figs

Directions

• 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.
• 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 325° for 1-1/4 to 1-1/2 hours or until a thermometer reads 145°.
• 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.
• 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.