Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat. Simmer 2 minutes. Add prunes and apricots. Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat. Simmer 2 minutes. Remove from heat; cool marinade to
room temperature.
Using a sharp knife, make lengthwise cut down center of pork, cutting ¾ of the way through. Open as for book. Sprinkle cut side with some of the onion. Close pork. Place in a 13-by-9-by-2-inch glass baking dish. Sprinkle with remaining onion. Pour marinade over. Cover pork and fruit separately; chill overnight.
Preheat oven to 375 degrees F. Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick. Stir mango, papaya and sugar into fruit mixture. Discard pork marinade; pat pork dry. Open pork as for book. Season inside with salt and pepper. Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture. Fold pork over, enclosing filling. Tie the pork in several places with kitchen string to keep filling in place. Season with salt and pepper.
Heat oil in heavy large Dutch oven over medium-high heat. Add pork and cook until brown, about 5 minutes per side. Transfer to a large roasting pan. Roast until thermometer inserted into center of pork registers 160ºF., about 1 hour 15 minutes. Place pork on platter; reserve pan juices. Tent pork with foil and let stand 20 minutes. Mix reserved liquid from fruit , remaining fruit and reserved pan juices in heavy small saucepan. Bring to simmer. Slice pork; serve with fruit sauce.

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