Fall Pork Loin Roast ~Marinated in Apple Cider~

Today was one of those days where I literally stopped, looked up at the sky, and thought to myself, how did I do all this and work a full time job teaching 45 minutes away from my home? 

I didn't do it all very well.  

And I what I did do, I was always stressed over.

So, I took advantage of this beautiful day by tying up loose ends that have been annoyingly hanging around...

Like those coupons that are about to expire, and they're actually items we use, so I wanted to take advantage of that and use them up! {saved $50, go me!}

Like the car insurance--when both of ours separately arrived in the mail, I finally dialed those numbers to switch mine onto his, since we've only been married for over a year now. {saved $250, NBD}

Like the piles of magazines, books, coupons, fliers, mail {junk, important, & the not even ours pieces!} to be sorted through.

Like the credit still owed to me from the gas/electric, on the house I owned, & we sold a few months ago, {$50 check on its way}

Like the large pile of receipts, that are now neatly placed in a shoebox for safe keeping...and the dog training collar we bought, but never really used--found that receipt. {Hoping to get the store credit, since it is over 60 days now}

And then of course there were the 5 checks I had to write out for bills that are now due {more than the amount I found/saved today. Frown face.}

 

And to end the evening, I prepared a delicious autumnal meal...

Simple, just be sure to marinate it for awhile to ensure the sweet apple flavor to really soak through. 

Prep Time: 10 minutes  ***marinate for 8 hrs--overnight***

Cook Time: 1 hour, 30 minutes

Ingredients:

• About a cup or so, of apple cider
• A tablespoon, or 2 of brown sugar, packed
• 3 to 4-pound pork loin roast--all natural, no hormones/antibiotics
• .Worcestershire Sauce
• 2 Tablespoons brown sugar, packed
• sea salt
  
• paprika
•  ground sage
• Adobo spice
• More brown sugar!
• 2 organic Gala Apples cut into chunks
• Sweet potato, washed & cut into chunks
• Onion, large slices

Prep:

Place the pork in a large zip-lop bag; pour the apple cider over it and sprinkle in some brown sugar & sea salt.  

Refrigerate 8 hours or overnight.

Remove the pork loin roast, reserving the liquid. 

Preheat oven to 425 F. Line a 9 x 13-inch baking pan with foil.  Place the chunks of apple, sweet potato, & onion in the pan.  Pour some of the cider over them.

Place a wire roasting rack over that and put the roast on the baking rack, fat-side-up. 

Smother all sides of the pork with Worcestershire Sauce, followed by the rest of the spices: sea salt,
  sage, Adobo, paprika...I don't measure, so just eye ball it until it looks well seasoned!

Add the brown sugar last, as it creates this beautiful brown crust that almost glazes over....so good!

Roast for 20 minutes.
Reduce heat to 350 F., and roast an additional 1 hour  (145-150 F internal temperature recommended).
Remove from oven, tent with foil, and let rest for 15 minutes, before slicing to serve

I served it with crescent rolls & side of beets w/ goat cheese. 

It was so tender--be sure to not overcook the pork. 

Hubby {and I} loved it!