Roast Loin of Pork with Baked Apples and Cider Gravy

Directions

1. Preheat the oven to 375 degrees F.
2. Place the pork roast in a roasting pan with the ribs facing up.
3. In a small bowl, mix the olive oil with the sage and thyme to flavor the oil.
4. Brush the whole pork roast with the herb bath and season with a generous amount of salt and pepper.
5. Roast the pork loin for 2 1/2 hours, until the meat is crackled. (Put the apples in the oven along with the pork roast in te last half hour of cooking).
6. Remove the pork roast to a cutting board and let it rest for 15 minutes before carving.
7. Make the gravy: Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until light-brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick; taste and check for salt and pepper.
8. To make the apples: Core apples with an apple corer, making a good size cavity to hold the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 Tbsp of brown sugar, salt, and pepper. Spoon the stuffing into the apples. Stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 Tbsp brown sugar. Pour the cider around the apples and bake 30 to 35 minutes at 375F, until soft when pierced with a knife.