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1
Heat oven to 375u00b0F. Season pork loin with salt and pepper. Heat 2 tablespoons vegetable oil in large cast iron pan over medium-high. Place pork loin, fat side down, in pan and brown on all sides, turning several times, about 10 minutes. Turn pork loin fat side down and place pan in oven. Roast until internal temperature reaches 80u00b0F to 90u00b0F, about 15 minutes.
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2
Meanwhile, for glaze, heat remaining 1 tablespoon oil in medium skillet; cook onion until translucent, about 3 minutes. Add garlic and cook 1 minute. Turn heat up to medium-high; add apple cider, apple butter, cider vinegar, bay leaf and oregano. Cook for about 20 minutes, until sauce has reduced and thickened.
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3
Remove pork loin from oven and pour glaze over top. Return to oven and roast until internal temperature reaches 145u00b0F to 160u00b0F, about 15 minutes. Let stand 15 minutes before slicing to serve. Remove juices from pan and reserve in a small bowl.
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4
Cut off the base of the Brussels sprouts; break apart sprouts into individual leaves. Boil Brussels sprout leaves in salted water for about 30 seconds until bright green. Remove from the salted water and place in ice water to stop cooking; drain and reserve in large bowl.
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5
Fill medium bowl with water and add lemon juice. Cut apples into 1/2-inch cubes; place in lemon water.
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6
Combine vinegar and sugar in medium saucepan; bring to a simmer and cook until sugar is dissolved. Drain apples and place in bowl with Brussels sprouts. Pour vinegar mixture over apples and sprouts; steep for 1 minute. Add 1 cup of ice and let melt, about 1 minute; place in refrigerator. You can complete this step up to one day ahead and at least 30 minutes ahead of serving.
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7
To serve, drain Brussels sprouts and apples from pickling mixture; toss with parsley and olive oil. Season with salt and pepper to taste.
