Fruit-Stuffed Pork Loin

Preheat the oven to 325 degrees F (165 degrees C).

Combine prunes, apricots, ginger, 1/2 teaspoon cumin, orange zest, and cinnamon in a bowl; season with salt and black pepper.

Open butterflied pork roast so it lays flat. Spoon dried fruit filling down the center of roast; close roast to enclose filling. Tie roast securely with kitchen twine in several places. Set roast onto a rack in a roasting pan.

Combine brown sugar, flour, cider vinegar, remaining 1 teaspoon cumin, and mustard powder until paste-like; spread brown sugar mixture over roast.

Bake in the preheated oven until an instant-read thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter; tent with aluminum foil while you make gravy.

Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour 1/2 cup water into roasting pan. Scrape the browned bits of food off the bottom of the pan with a wooden spoon to dissolve into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl; whisk into pan juices, stirring constantly, until thickened, about 1 minute. Strain gravy into a gravy boat; serve with roast.