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1
To make the brine, about 8 hours before roasting the pork, bring the cider, salt, brown sugar, rosemary, sage, thyme, fennel seed, peppercorns, and bay leaves to a simmer in a medium nonreactive saucepan over medium heat, stirring often to dissolve the salt.
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2
Transfer to a large deep bowl and let cool until tepid.
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3
Add the ice water and stir well.
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4
Add the pork to the brine; cover and refrigerate, turning pork occasionally in the brine, for at least 4 hours and up to 6 hours, but no longer.
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5
Position a rack in the center of the oven and preheat to 450.
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6
Drain the pork and pat it dry with paper towels.
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7
Place the pork in a roasting pan, meaty side up.
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8
Roast for 45 minutes.
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9
Toss the sweet potatoes and apples together with the vegetable oil in a large bowl.
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10
Season with salt and pepper.
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11
Spread around the pork and stir with the juices in the pan to coat.
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12
Continue roasting until an instant-read thermometer inserted in the center of the roast reads 140, about 40 more minutes.
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13
Transfer the pork to a platter and tend it with foil.
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14
Let stand for 10-20 minutes while roasting the sweet potatoes and apples.
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15
Stir the sweet potatoes and apples and continue roasting until they are tender, about 10 minutes.
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16
Using a slotted spoon, transfer them to a serving bowl, sprinkle with the rosemary, and toss gently.
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17
Scatter around the pork on the platter and cover again with foil to keep warm while making the sauce.
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18
Leaving any browned bits in the pan, pour out the fat.
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19
Place the pan over medium heat.
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20
Add the butter and let melt.
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21
Whisk in the flour and let bubble until very lightly browned, about 2 minutes.
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22
Whisk in the cider, then the stock, and bring to a simmer.
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23
Reduce the heat to med-low and simmer until thickened and not taste of raw flour remains, about 3 minutes.
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24
Season with salt and pepper to taste.
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25
Pour into a sauceboat.
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26
Carve the roast and serve hot with the sweet potatoes and apples, and the sauce on the side.
