4 gloves garlic minces or crushed
1 tsp dried rosemary (or 1 tbsp fresh)
1 teaspoon dried thyme (or 1 tbsp fresh)
Fresh ground pepper to taste
1 4-5 lb pork loin roast
1 tbsp butter
2 large granny smith apples, peeled and sliced into 5mm wide slices
1 large onion, thinkly sliced
2 tbsp brown sugar
1 tbsp Dijon mustard
1 cup apple cider (can be substituted for apple juice, but this is far better)
Preheat over to either 325F or 350F. Mix together garlic, rosemary, thyme, pepper and about 1tsp of salt in a small bowl. Slice pork loin in the middle, and rub ¾ of this mixture in the middle of both sides.
Melt the butter in a large frying pan. Add apples and onions to frying pan. Sautee until onions are clear, about 5 min, not more than 10 min. Stir in the brown sugar and mustard. Remove mixture, and spread in the other side of the pork loin. Tie together with kitchen string, every 5 cm or so. Place loin on a roasting pan, and spread with remaining garlic mixture. Poor the apple cider over the roast, and place in oven.
Place meat thermometer into the center of the meat (not the stuffing, but the center of the thickest part of the raost). Place roast in oven, and remove when roast is finish, about 155F. Let sit for at least 5 min, and not more than 10min. Slice, and serve with mashed sweet potatoes and/or rice and vegetables.