Apple Orchard Pork Roast

• 1 boneless whole pork loin roast (3 to 4 pounds)
• 1 garlic clove, peeled and halved
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 fresh sage leaves
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 3 large tart apples, cut into wedges
• 2 medium onions, cut into chunks
• 4 garlic cloves, thinly sliced
• 1/4 cup butter, cubed
• 1-2/3 cups sparkling apple cider, divided
• 1 tablespoon soy sauce
• 1/4 cup sour cream

1. Preheat oven to 350u0b0. Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange apples, onions and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top.
2. Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145u0b0; medium, 160u0b0), basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand 10 minutes before slicing.
3. Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from heat; whisk in sour cream until smooth. Serve with pork.

pork loin, garlic, salt, pepper, sage, rosemary sprigs, thyme, tart apples, onions, garlic, butter, sparkling apple cider, soy sauce, sour cream

Taken from www.tasteofhome.com/recipes/apple-orchard-pork-roast/ (may not work)