Trim separable fat from roast. Cut roast in half crosswise. If desired, slice one half of the roast into 4 pork chops. Seal, label, and freeze the 4 pork chops or half of roast for up to 3 months.
Place remaining half of roast, fat side up, on a rack in a shallow baking pan. Insert meat thermometer. Roast pork in a 325 degree F oven for 45 to 60 minutes or until meat thermometer registers 160 degree F. Let pork stand, covered, for 10 minutes.
Meanwhile, for sauce, if desired, cut up any large pieces of dried fruit. In a small saucepan stir together dried fruit; apple juice, apricot nectar or orange juice; orange liqueur (if desired); and nutmeg, allspice, or cinnamon. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir together the water and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
To serve, slice the pork roast. Arrange half of the slices on individual plates. Spoon sauce over and around pork. If desired, garnish with fresh thyme.
Cover and chill remaining sliced cooked pork for up to 2 days. Makes 2 servings.