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1
Preheat the oven to 350.
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2
In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until lightly browned, about 5 minutes.
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3
Using a slotted spoon, transfer the bacon to a plate.
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4
Add 1 tablespoon of the oil to the casserole.
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5
Season the pork with salt and pepper and add the roast to the casserole, fat side down.
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6
Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.
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7
Transfer the casserole to the oven and roast the pork for 15 minutes.
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8
Spoon 1/4 cup of the Reduced Cider over the meat and roast for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 135.
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9
Transfer the roast to a cutting board, cover loosely with foil and let stand for 10 minutes.
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10
Increase the oven temperature to 425.
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11
Dip the apple rings in the juices in the casserole and arrange on a baking sheet.
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12
Roast the rings for about 10 minutes, or until browned on the bottom.
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13
Turn the apples and roast for 5 minutes longer, or until well glazed.
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14
Meanwhile, add the remaining 1 tablespoon of oil to the casserole.
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15
Add the onion and cook over moderately low heat, stirring occasionally, until golden brown, about 5 minutes.
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16
Add the cabbage, vinegar, thyme and the remaining 1/4 cup of Reduced Cider, and cook over moderately high heat, stirring, until the cabbage is wilted and the pan juices have reduced to a glaze, about 4 minutes.
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17
Season with salt and pepper.
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18
Slice the pork roast and serve with the apple rings and glazed cabbage.
