Pork with Apples and Onions

3-4 lb. Bone in pork roast

Salt and pepper

Olive oil

2 onions, thinly sliced

1/4 tsp. crushed red pepper

2 Granny Smith Apples, peeled, cored and sliced

pinch of cinnamon

2 sprigs of fresh rosemary

2 c. apple cider

Preheat the oven to 375.

Season the outside of the roast with salt and pepper. Roast in a shallow roasting pan for 40 minutes.

Add the sliced onion, crushed pepper and a drizzle of oil to the pan.

Continue to roast for 40 minutes or until roast has an internal temperature of 145.

Remove the roast from the oven. Place meat on a platter and tent with foil.

Add the cider, apples, and rosemary to the pan along with the onions. On the stove top, bring to a boil. Lower heat to a simmer.

Simmer for 15 minutes to reduce liquid and cook apples. Remove rosemary stems and discard. Season with salt and pepper. Serve as a side with slices of pork.