Pork Roast With Winter Fruits And Port Sauce

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Ingredients for 8 servings

1/4 pound California dried apricots, cut into 1/2-inch pieces

1/4 pound pitted prunes, cut into 1/2-inch pieces

2/3 cup ruby Port

1 medium onion, finely chopped

1 small shallot, finely chopped

3/4 stick unsalted butter

1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces

1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour

9 or 10 bacon slices

1/2 cup ruby Port

1 1/2 cups water, divided

2 teaspoons arrowroot

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