Roast Pork Loin with Baked Apples, Cider Gravy and Roasted Fall Vegi's.

We were all so hungry from smelling this cook I forgot to take a picture, but trust me you will love this recipe. The roast was juicy and full of apple and fresh herb flavors, then topped with the cider gravy, so good.

4-5 pound pork loin roast
3 cloves of garlic
2 tsp olive oil
1 tsp butter
3 sprigs thyme
3 sage leaves

Salt and pepper roast, split the roast down the center so you can stuff later with apples but don't cut all the way threw just make a pocket like cut. In a medium-hot cast iron pan, heat oil and butter and add garlic and spices to hot oil. Add roast and sear on both sides about 5 minutes per side till golden brown.

2 apples peeled and cubed
1 small onion
1/2 cup of apple cider
1/2 tsp cinnamon
1/4 tsp nutmeg

Stuff the roast with the apple and onion and pour the cider over the apples. Top with a 1/2 teaspoon of cinnamon and 1/4 tsp nutmeg. Cut potatoes and carrots and put around the sides of roast salt and pepper vegi's and pour olive oil, some fresh thyme over the vegi's to lightly coat. Cover and cook on 375 for about 2 hours. Remove the roast and the vegi's and put on a serving plate. On the stove heat pan drippings on medium heat add 1/2 cup of cider and 1/2 a cup of chicken broth to pan. Whisk in 2 tblsp of flour until no longer lumpy stir constantly till desired thickness. Salt and pepper to taste. Pour gravy over roast and vegetables if desired.