Found an interesting recipe in First for Women Magazine under Harvest Suppers.
2 cups apple cider
1 Tbs. chopped fresh thyme, divided
2 sage leaves, chopped and divided
½ cup apple jelly
1 Tbs. Dijon mustard
1 Bone-in pork loin roast
2 Tbs. vegetable oil
1 Large yellow or white onion, peeled and cut into wedges
2 red apples, cored and cut into wedges
1. Heat oven to 450’F. In saucepan over high heat, bring apple cider to a boil. Cook 5 min more, or until reduced to 1 cup. Stir in 2tsp. thyme, 1tsp. sage and 1tsp. garlic. Reduce heat to medium; let simmer 5 min., or until reduced to 1.2 cup. Remove from heat. Whisk in apple jelly and mustard.
2. Season pork with salt and pepper, if desired. Rub oil over pork. Place in foil-lined roasting pan. Brush ½ cider mixture over pork. Roast 15 min. Reduce oven temperature to 250’F. Arrange onions and apples around pork; baste pork with additional glaze. Roast 50 minutes, or until thermometer inserted in meat, not touching bone, reads 150’F, basting with pan juices. Transfer pork, onions and apples to serving platter. Cover with foil; let sit 20 min. before slicing.
3. Pour pan juices and drippings into liquid measuring cup. Skim off and discard fat. In small saucepan, combine pan juices and any remaining glaze mixture. Over high heat, bring to a boil; cook 1 min. more. Stir in remaining thyme, sage and garlic. Season with salt and ground pepper, if desired. Serve sauce with pork.
Prep time: 15 min. Total time: 1hr., 30 min; plus sitting time