Ingredients:
2 teaspoons salt
1 teaspoon pepper
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
3 lbs boneless pork loin, rolled and tied
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, minced
1/2 cup apple cider
sauteed apples ( this is in my recipe collection)
Directions:
Combine the salt, pepper, sage and thyme and rub into pork.
Wrap pork in plastic wrap and chill 2 hours or overnight.
Pat pork dry with paper towels.
In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
Return pork to casserole, add cider and bring to boil.
Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
Transfer to a heated platter, discard string and let stand 10 minutes.
Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
Season to taste.
Serve in a sauceboat.
Arrange sauteed apples around sliced pork.
Servings: 6
Time preparation: 120 min.
Time total: 180 min.