Pork Roast with Winter Fruits and Port Sauce

Name: Pork Roast with Winter Fruits and Port Sauce
Ingredients: 1/4 pound California dried apricots, cut into 1/2-inch pieces; 1/4 pound pitted prunes, cut into 1/2-inch pieces; 2/3 cup ruby Port; 1 medium onion, finely chopped; 1 small shallot, finely chopped; 3/4 stick unsalted butter; 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces; 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour; 9 or 10 bacon slices; 1/2 cup ruby Port; 1 1/2 cups water, divided; 2 teaspoons arrowroot