Spiced Pork Loin with Plums

1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 boneless whole pork loin roast (3 to 4 pounds)
2 tablespoons olive oil, divided
1 large onion, chopped
2 tablespoons sugar
1/2 cup cranberry juice
1 cup chicken broth
4 medium fresh plums, pitted and sliced

In a small bowl, combine the first six ingredients; rub over roast. In a Dutch oven, brown roast in 1 tablespoon oil on all sides. Remove roast and set aside.

In the same pan, cook onion in remaining oil over medium heat until tender. Add sugar; cook, stirring occasionally, 3-4 minutes longer. Add cranberry juice; bring to a boil. Cook until liquid is reduced by half.

Return roast to the pan; add broth. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Add plums; cover and simmer 30-45 minutes longer or until a meat thermometer reads 160°. Thicken pan juices if desired. Makes 8-10 servings.