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.