Oven-Braised Pork Roast with Apples

Combine 3/4 tsp salt and next 8 ingredients (through cloves). Rub evenly over pork. Cover and refrigerate 2 hours.

Preheat oven to 425 degrees. Heat a large dutch oven over medium high heat. Coat pan with cooking spray. Add pork to pan, and cook for 4 minutes, browning on all sides. Remove pork from pan. Add onion to pan, saute 1 minutes. Return pork to pan. Add apricots, orange juice concentrate, raisins and broth, bring to a boil. Cover and bake at 425 degrees for 30 minutes. Reduce oven temperature to 325 degrees (do not remove pork from oven); bake 20 minutes or until meat thermometer inserted into thickest portion of pork registers at 160 degrees. Remove pork from pan, reserving cooking liquid. Place pork on a platter, cover with foil.

Remove apricots and raisins from pan with a slotted spoon, set aside. Bring the broth mixture to a boil over high heat, cook until reduced to 1/2 cup (about 5 minutes). Remove from heat.

Melt butter in a large non-stick skillet over medium high heat. Add apples, cook 2 minutes on each side or until lightly browned. Stir in reserved apricots and raisins, reduced broth mixture, vinegar, and 1/4 tsp salt; cook 3 minutes. Slice pork and serve with apple mixture.