Preheat oven to 425F
4# Pork Loin Roast
1 Clove Garlic (thinly sliced- or can use 1T of minced from jar)
Salt & Pepper (I use Kosher salt)
1 bottle of your favorite Hard Cider
1/2 Red onion sliced
Maple Syrup (Natural or "fake"!)
In a roasting pan, drizzle in some canola oil. Take your pork loin out of the packaging, place in pan, and coat with the canola oil. Take the thinly sliced garlic, rub the outside of the roast with it, and leave on the roast for flavor. Generously season the roast with chili powder, salt, and pepper. Put the roast in the oven at 425F, (I use convection), for 15-20min. uncovered.
After about 20min., turn your oven down to 325F, and remove the roast. Add 1/2 the bottle of Hard Cider pouring directly over your roast, and take the sliced onion and lay over top the roast, and drizzle a little bit of canola oil on top of the onions. Return to the oven. After an hour from start time, add the rest of the bottle of Hard Cider, and lightly cover roast with a sheet of foil. The total cooking time should be about 2hrs. for 4lbs., but temp. at 1 1/2 hrs. into cooking. Prior to finishing, take the roast out and lightly drizzle maple syrup over the top of the roast. Return to oven for last 10min. of cooking. Roast should temp. at 145F or above to ensure safety of finished product. (145F is about medium, for well-done, cook until at least 160F). When finished, take out of the oven, and allow to rest for 5min. before slicing. Carve roast against the grain, and slice thin.
You can either use the juices in the pan as "Au Jus", (which is what I do), or for a richer flavor, you can also take those juices, place in a separate pot, and reduce on stove top to drizzle on sliced meat prior to serving.
**Serve with your favorite sides and vegetable!