Pork Roast With Apples And Onions

• 2 cups apple cider
• 2 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh sage leaves, chopped
• 2 cloves garlic, peeled, 1 minced
• 1/4 cup apple jelly
• 1 tbsp Dijon mustard
• 2 tbsp vegetable oil
• 1 None yellow or white onion, peeled and cut into wedges
• 2 None red apples, cored and cut into wedges
• 1 None bone-in pork loin roast

1. Preheat oven to 450u0b0F.
2. In a saucepan, bring apple cider to a boil. Cook for 5 mins, or until reduced to 1 cup. Stir in 2 tsp thyme, 1 tsp sage and whole garlic clove. Reduce heat to medium and simmer for 5 mins, or until reduced to 1/2 cup. Remove from heat and gently mash garlic with a fork. Whisk is apple jelly and mustard.
3. Coat pork in vegetable oil and season. Place in a foil-lined roasting pan and brush with 1/2 the cider glaze. Roast for 15 mins. Reduce heat to 250u0b0F and arrange onion and apple wedges around pork. Baste with additional glaze and roast, occasionally basting with pan juices, for 50 mins, or until a meat thermometer inserted into the thickest part reads 150u0b0F. Transfer pork, onions and apples to a serving platter, cover with foil and let rest for 20 mins.
4. Transfer pan juices to a small saucepot. Skin off any fat and discard. Add any remaining glaze then bring to a boil and cook for 1 min. Stir in remaining herbs and garlic. Season. Serve sauce with pork.

apple cider, thyme, sage, garlic, apple jelly, mustard, vegetable oil, white onion, red apples, loin roast

Taken from recipes-plus.com/api/v2.0/recipes/31297 (may not work)