Ingredients

• 2 tablespoons ground cumin
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 1/2 cup (packed) plus 1 tablespoon golden brown sugar
• 1 3-pound boneless center-cut pork rib roast
• 3 cups ruby Port
• 1/4 cup chopped shallots
• 1 3/4 cups beef stock or canned beef broth
• 1 3/4 cups chicken stock or canned low-salt chicken broth
• 1 fresh thyme sprig
• 3 tablespoons chilled unsalted butter, cut into small pieces
• Chipotle-glazed Apples

Instructions

1. Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.
2. Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 155°F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.
3. Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.
4. Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glazed Apples alongside, dividing equally. Spoon sauce over and around pork.