Roast:
2 sprigs of rosemary, roughly chopped
2 sprigs of sage, roughly chopped
2 cloves garlic, peeled and smashed
Pinch of crushed red pepper
kosher salt
olive oil
1 (6 chop) pork loin
2 large onions, sliced
1 bundle thyme, tied with a string
3 bay leaves
2 quarts apple cider
1 recipe chunky applesauce
Chunky Apple Sauce:
3 T. butter
4 tart apples such as Cortland or Granny Smith, peeled, cored and cut into 1/2 inch chunks
1 1/2 c. cider juices from the pork
1/4 c. apple cider
pinch of cinnamon
1/4 c. heavy cream
1/2 c. toasted walnuts
Preheat oven to 425 degrees.
In a food processor, mix garlic, red pepper, rosemary and sage with enough salt and olive oil to form a paste.
Brush the paste on the outside of the roast.
Toss the onions with a drizzle of olive oil. Place on the bottom of a roasting pan. Set the roast on top of the onions. Add the bay leaves and the thyme bundle.
Add enough cider to cover the onions.
Roast for 30 minutes until the outside of the roast begins to brown and crisp up nicely.
Reduce the heat to 375. Stir the onions and add more cider if necessary.
Roast for an additional 30 minutes or until the roast reaches an internal temperature of 160 degrees.
Remove the roast and tent with foil for 15 minutes.
Discard the bay leaves and thyme bundle. Put cooked onions in a small serving bowl and reserve the cooked cider for the applesauce.
Melt the butter in a large saute pan. Add the apples and saute until the apples start to soften.
Add the pinch of cinnamon, the reserved juice from the roast, and the 1/4 c. apple cider.
Cook over medium heat until almost all of the liquid is evaporated and the apples are cooked through.
Add the walnuts and cream. Continue to cook until the cream is reduced by half.
Serve the roast with caramelized onions and chunky applesauce.