Baked Autumn Pork Roast

1 (4-5 pound) pork loin roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic, minced
1 large onion, quartered
3 apples, cored and sliced
2 cups apple cider
1 cup chicken broth
2 tablespoons Dijon mustard

1. Preheat your oven to 350°F (175°C).

2. Rub the pork loin with olive oil, salt, pepper, thyme, and rosemary.

3. In a large roasting pan, place the onion quarters and apple slices. Position the seasoned pork loin on top of them.

4. In a small bowl, mix the apple cider, chicken broth, minced garlic, and Dijon mustard. Pour this mixture over the pork loin.

5. Cover the roasting pan with aluminum foil and bake in the preheated oven for 2.5 to 3 hours, or until the pork is tender and the internal temperature reaches 145°F (63°C).

6. Remove the foil during the last 30 minutes of cooking to allow the pork to brown.

7. Once cooked, transfer the pork roast to a serving dish. Let it rest for 10 minutes before slicing.

8. Serve with the cooked apples and onions, and drizzle with the pan juices.

For an extra layer of flavor, you can marinate the pork in the apple cider mixture overnight. If you prefer a sweeter touch, add a tablespoon of brown sugar to the marinade. For those who enjoy a bit of spice, a pinch of cayenne pepper can add a gentle heat to the dish. And if you’re looking to make it even more heartwarming, substitute the chicken broth with beef broth for a richer taste. Leftovers make a fantastic filling for sandwiches the next day, so be sure to save any extra slices!