Roasted Pork Loin with Pears, Fennel & Figs

Ingredients

• 1 (4- to 5-pound) tied center-cut boneless pork loin
• 2 garlic cloves, cut into slivers
• 2-1/2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons yellow mustard seed
• 3/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, cut into 1-inch wedges
• 1 medium fennel bulb, trimmed and cut into 1-inch pieces
• 1 carton (32 ounces) less-sodium chicken broth
• 1-1/2 cups apple cider
• 1/4 cup all-purpose flour
• 2 red Anjou or Bosc pears, cored and cut into 1-inch pieces
• 1 cup dried figs, stems trimmed and quartered
• 1/4 cup dried apricots, chopped
• 2 tablespoons butter