Ingredients
1 boneless whole pork loin roast (3 to 4 pounds)1 garlic clove, peeled and halved1 teaspoon salt1/2 teaspoon pepper6 fresh sage leaves3 fresh rosemary sprigs3 fresh thyme sprigs3 large tart apples, cut into wedges2 medium onions, cut into chunks4 garlic cloves, thinly sliced1/4 cup butter, cubed1-2/3 cups sparkling apple cider, divided1 tablespoon soy sauce1/4 cup sour cream
Preparation
Preheat oven to 350°. 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.
Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand 10 minutes before slicing.
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.
