Roasted Boneless Pork Loin with Apple Cider and Brussels Sprouts

This recipe comes from my good friend Marina Backes who, together with her husband John, own Circle B Ranch, in Seymour, MO.
Find her recipe here;
CircleBRanchPork.com

Ingredients

For the pork

• 1  4-5 lb Boneless Pork Loin
• 2 large onions, sliced
• 1 thyme
• 3 Bay leaves
• 1 quart apple cider
• 4 springs rosemary leaves (roughly chopped)
• 9 Sage leaves (roughly chopped)
• 2–3 cloves of garlic (roughly chopped)
• Salt and Pepper
• Extra Virgin Olive Oil

For the chunky applesauce

• 3 tablespoons butter
• 4–5 Granny Smith apples, peeled, cored and cut into 1/2 inch chunks
• 1/2 cup apple cider
• Pinch of ground cinnamon

For the roasted brussels sprouts

• Brussels Sprouts (about a pound)
• Extra Virgin Olive Oil
• Salt and Pepper

Instructions

For the pork

1. Preheat the oven to 425 degrees.
2. In your food processor, combine the rosemary, sage, garlic, salt and pepper and olive oil to make a paste. Spread the paste on the outside of the boneless roast.
3. Place the onions into the roasting pan and toss with olive oil. Add the thyme, bay leaves and 2 cups of the apple cider.
4. Roast the pork at 425 degrees for 20 minutes or until a beautiful brown crust has formed. Stir the onion and check that the cider has not evaporated. You can always add apple cider if necessary.
5. Turn the oven down to 350 degrees and roast for 30 minutes or until your meat thermometer reads 150 degrees.
6. Let the pork roast rest for 10 to 15 minutes before carving. When ready cut the loin into thin slices.

For the chunky applesauce

1. Melt the butter in a saucepan.
2. Add the apples and saute over medium-low heat until the apples start to soften.
3. Add the apple cider and cinnamon and cook until most of the cider has evaporated and the apples are cooked and very soft. Serve either warm or room temperature.

For the roasted brussels sprouts

1. Preheat oven to 375 degrees. Cut the brussels sprouts in quarters.
2. Place in a bowl and toss with olive oil, salt and pepper.
3. Place the brussels sprouts into a pan and cook until golden brown. Serve either hot or room temperature. We like them both ways!