Drain 1/3 cup juice from fruits into 2 cup glass measure or bowl.
Reserve fruit.
Mix in sugar, vinegar, and spice.
Cook in Radarange oven 5 minutes; stir once.
Place pork, fat side down, in 2 quart baking dish.
Cook in oven 10 minutes.
Baste roast with warm fruit sauce; turn dish around 180° in oven.
Cook 10 minutes more.
Turn roast fat side up, baste.
Cook 10 minutes more.
Check internal temperature with meat thermometer.
Pork is done at 170°.
If roast is not done, remove thermometer, and cook 5 to 10 minutes more.
Insert thermometer, cover roast, let stand 10 minutes till thermometer registers 170°.
Garnish roast with reserved fruit. (Refrigerate unused juice mixture for later use as ham or pork baste.)