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1
Preheat oven to 375 degrees F.
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2
Heat a large Dutch oven over medium heat.
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3
When the pan is hot, add 2 tablespoons of butter.
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4
Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside.
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5
Add the onions and apples and season again with salt and pepper.
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6
Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan.
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7
Bring to a simmer and nestle the browned pork roast back into the pan.
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8
Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
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9
Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm.
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10
Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan.
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11
Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick.
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12
Add the remaining tablespoon of cold butter, whisking constantly as it melts.
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13
Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
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14
Slice pork loin roast and arrange on a serving platter.
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15
Serve with sauce and enjoy!
