Cider-Braised Pork Loin With Sauteed Apples

• 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 apple (this is in my recipe collection)

1. Combine the salt, pepper, sage and thyme and rub into pork.
2. Wrap pork in plastic wrap and chill 2 hours or overnight.
3. Pat pork dry with paper towels.
4. In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
5. Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
6. Return pork to casserole, add cider and bring to boil.
7. Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
8. Transfer to a heated platter, discard string and let stand 10 minutes.
9. Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
10. Season to taste.
11. Serve in a sauceboat.
12. Arrange sauteed apples around sliced pork.

salt, pepper, sage, thyme, pork loin, olive oil, onions, garlic, apple cider, apple

Taken from www.food.com/recipe/cider-braised-pork-loin-with-sauteed-apples-60864 (may not work)