Combine fruits, sherry, 1 tablespoon Frank's RedHot Sauce and allspice in small saucepan. Bring to a boil. Remove from heat; let stand 10 minutes. Stir in almonds.

Preheat oven to 350°F. With long sharp knife, make deep cut in center of each end of the pork roast; enlarge pocket with handle of wooden spoon. Stuff fruit mixture into each opening, using handle of spoon to push filling into center. Place roast, fat-side up, in greased and foil-lined roasting pan. Bake for 30 minutes.

Combine juice concentrate, 1/4 cup Frank's RedHot Sauce, ginger, cumin, coffee granules and cornstarch mixture in small saucepan. Bring to a boil over medium heat. Reduce heat to low; cook l minute or until thickened, stirring often. Pour 1/2 cup glaze into small bowl; reserve. Add tomato sauce to remaining glaze in saucpan. Cook, stirring, until heated through; set aside.

Brush reserved glaze over roast. Turn roast; brush glaze on bottom of roast. Bake 45 minutes or until center of roast is no longer pink and internal temperature registers 160°F on meat thermometer inserted in thickest part of roast. Transfer roast to cutting board. Let stand 15 minutes. Slice; serve with sauce.