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1
Combine the salt, sugar, thyme, and pepper in a small bowl; set aside.
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2
Pat the pork dry with paper towels and place on a baking sheet or large dish.
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3
Using your hands, rub it all over with the oil, sprinkle with all of the thyme mixture, and rub until evenly coated.
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4
Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
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5
Heat the oven to 450 degrees F and arrange a rack in the middle.
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6
Meanwhile, remove the pork from the refrigerator and let it sit at room temperature while the oven heats.
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7
Place the pork fat-side up in the middle of a roasting pan and roast for 30 minutes.
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8
Meanwhile, peel the onions and place them in a large bowl.
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9
Cut the pancetta into large dice and add it to the bowl.
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10
Add the sugar and thyme, season with pepper, and toss with your hands to combine; set aside.
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11
Reduce the oven temperature to 350 degrees F, scatter the onion-pancetta mixture around the pork in an even layer, and roast for 20 minutes.
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12
Stir the onion-pancetta mixture and continue to roast until the onions are knife tender and an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 10 to 20 minutes more.
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13
(Pork loins will vary in size and thickness.
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14
If you have a thinner loin, check the temperature sooner.
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15
If your pork loin is ready before your onions, just remove it to a large plate to rest and continue cooking the onions until theyre done.)
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16
Transfer the pork to a large plate and loosely tent with aluminum foil.
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17
Using a slotted spoon, transfer the onion-pancetta mixture to a serving dish, cover with aluminum foil, and set aside while you make the sauce.
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18
Place a fine-mesh strainer over a medium saucepan; set aside.
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19
Drain all but 3 tablespoons of drippings from the roasting pan.
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20
If you dont have enough drippings, add butter as needed.
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21
Place the pan across two burners over medium heat until the butter is melted, if using.
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22
Sprinkle in the flour and scrape up any browned bits from the bottom of the pan.
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23
Cook, stirring constantly, until the raw taste of the flour is cooked out, about 2 to 3 minutes.
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24
Increase the heat to medium high.
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25
Whisk in the cider or juice and Calvados and cook, whisking occasionally, until the sauce simmers and thickens, about 5 to 6 minutes.
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26
Whisk in the broth or stock and measured salt and bring to a boil.
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27
Cook, stirring occasionally, until reduced to about 2 1/4 cups, about 5 minutes.
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28
Pour the mixture through the strainer into the saucepan.
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29
Discard the contents of the strainer.
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30
Place the saucepan over medium heat, whisk in the cream and any accumulated juices on the plate from the rested pork, and bring to a simmer.
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31
Taste and season with salt and pepper as needed.
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32
Transfer to a serving bowl.
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33
Cut the pork crosswise into 1/2-inch-thick slices.
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34
Serve with the onion-pancetta mixture and sauce.
