- 3-4 lb. boneless pork loin roast
- 1½ teaspoons kosher salt
- 3 Cosmic Crisp® apples, washed well
- 5 cloves garlic, very thinly sliced
- 1 medium sweet onion, thinly sliced
- 3 tablespoons roughly chopped fresh sage plus 6-8 leaves reserved for garnish
- 2 teaspoons black peppercorns
- 4 tablespoons olive oil
- 2 cups Tree Top Pure Pressed Cosmic Crisp® Apple Juice
- 2 cups 2 Towns Ciderhouse Cosmic Crisp Imperial Cider (*see note)
This main dish is very cozy and warm. It’s easy to make for an everyday meal and for those special days when you want to celebrate and show people you love them, like Valentine’s Day. The combination of the apple juice and hard cider give this roast hearty, soulful flavor. The sweet-tart Cosmic Crisp® apples along with the aromatic, fresh sage round out the roast’s full-bodied flavor and make it showstopper on the table.
Special Tip for Valentine’s Day
If you slice a Cosmic Crisp® in half, it resembles the shape of a heart. Rest the halves cut side up next to the pork loin on a serving platter to show your Valentine some extra love. For an even sweeter Valentine’s touch, cut 2-6 wedges from a Cosmic Crisp® apple about ¼-½-inch thick. Form sweet apple hearts around the serving platter by facing the seed sides into each other.
Place the roast in a large, resealable plastic bag. Sprinkle both sides with the salt.
Slice 1 Cosmic Crisp® apple into ¼-inch thick wedges. Place in the bag with the pork.
Add the garlic, onion, sage, peppercorns and olive oil. With your hands on the outside of the bag, rub the pork and ingredients to activate the flavors and perfume the roast. Pour in the apple juice and cider. *(Note: For a non-alcoholic version, substitute two more cups of apple juice for the cider) Seal the bag. Place on a plate and marinate in the refrigerator for up to four hours or overnight.
Place the rack in the middle of the oven and preheat to 350°F.
Using tongs, transfer the pork to a roasting pan. Pour the marinade and other ingredients over top. Place the pan in the oven. Roast for 1 hour and 20 minutes, or until a thermometer inserted into the center of the pork loin reads 140°F. Baste the roast with the pan juices every 20 minutes.
Remove from the oven and loosely cover with foil. Let rest in the pan about 10 minutes – it will continue cooking.
Transfer the pork to a large platter. Arrange the cooked apples and onions around the roast. Spoon some of the pan juices on top. Cut the remaining two Cosmic Crisp® apples into quarters and garnish along with the reserved sage leaves.