Recipe adapted from Anne Burrell.
Fresh rosemary leaves from 2 sprigs, roughly chopped
Fresh sage leaves from 2 sprigs, roughly chopped
Fresh thyme from 2 sprigs
2 cloves garlic, roughly chopped
Pinch crushed red pepper
Salt/pepper to taste
Extra-virgin olive oil (a couple tablespoons)
Pork loin (3-4 pounds), brined in advance
2 large white onions, sliced
3 bay leaves
Up to 2 quarts apple cider
The amount of herbs used really doesn't have to be exact. The picture below shows how much I used for a 4-pound pork loin.
Preheat oven to 425° F.
In a food processor, add the rosemary, sage, thyme, crushed red pepper, and enough olive oil until a paste is formed. Season with salt and pepper. Season pork loin with salt and pepper, and then cover with herb paste on all sides. In a roasting pan add the sliced onions and lightly toss with salt, pepper, and olive oil. Add the bay leaves and most of the cider to the pan. Lastly, rest the pork loin on the onions and place the roast in the oven for 20 to 25 minutes or until a brown crust is formed. Once crust has formed, add more cider if necessary, and continue roasting at a lowered temperature of 375° F. Continue cooking until the pork has an internal temperature of 150° F. Once cooked properly, let rest for 20 minutes to let the juices recirculate before slicing. Serve with onions.