- 4 Pounds whole pork loin roast
- 1 garlic clove, peeled and halved
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 6 fresh sage leaves
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 3 tart apples, cut into wedges
- 2 onions, cut into chunks
- 4 garlic cloves, thinly sliced
- 1/4 Cup butter, cubed
- 1 2/3 Cup sparkling apple cider, divided
- 1/4 Cup sour cream
Preheat the oven to 350 degrees. Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange apples, onions, and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top.
Bake, uncovered 1 1/4 to 1 1/2 hours or until a thermometer reads 145 degrees. Baste occasionally with pan juices. Remove the roast, apples, and onions to a serving platter; keep warm. Let stand for 10 minutes before slicing.
Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from the heat; whisk in sour cream until smooth. Serve with pork.