Combine water, salt, sugar, thyme, bay leaf and pepper in medium bowl; mix well. Place pork in large resealable food storage bag. Pour brine over pork; seal bag and turn to coat. Refrigerate overnight or up to 2 days, turning occasionally.
Remove pork from brine; discard liquid. Pat dry with paper towels. Press Sauté; heat oil in Instant Pot. Add pork; cook about 10 Minutes or until browned on all sides. Remove to plate. Add wine, lemon juice and garlic to pot; cook and stir 1 Minute, scraping up browned bits from bottom of pot. Add grapes, apricots and prunes; mix well. Return pork to pot.
Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 20 Minutes.
When cooking is complete, use natural release. Remove pork to cutting board; tent with foil and let stand 10 Minutes.
Meanwhile, press Sauté; cook 10 Minutes or until sauce is reduced and thickens slightly. Slice pork; serve with sauce.