Carribean Fruited Pork Roast

Combine fruits, sherry, RedHot and allspice in small saucepan. Bring to a boil. Remove from heat; let stand 10 minutes. Stir in almonds. Preheat oven to 350F. With long sharp knife, make deep cut in center of each end of roast enlarge pocket with handle of wooden spoon. Stuff fruit mixture into each opening, using handle of spoon to push filling into center. Place roast, fat side up, in greased and foil-lined roasting pan. Bake 30 minutes. Combine juice concentrate, RedHot, ginger, cumin, coffee and cornstarch in small saucepan. Bring to a boil over medium heat. Reduce heat to low; cook 1 minute or until thickened, stirring often. Pour 1/2 cup glaze into small bowl, reserve. Add tomato sauce to remaining glaze in saucepan. Cook, stirring, until heated through. Set aside. Brush reserved glaze over roast. Turn roast; brush glaze on bottom of roast. Bake 45 minutes or until center of roast is no longer pink and internal temperature registers 160F on meat thermometer inserted in thickest part of roast. Transfer roast to cutting board. Let stand 15 minutes. Slice; serve with sauce.