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Season the pork with salt and pepper and open roast on a rack in a roasting pan at 375 degrees F for about a half hour.
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In a large saute pan over medium heat add the olive oil and garlic. Cook for a minute or two to soften but not brown the garlic.
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Add the remaining ingredients to the sauce pan, except the apples.
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Bring the mixture to a boil and simmer until the volume is reduced by about half.
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Meanwhile dice very the apples very small (about a 1/4 inch dice).
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Increase the heat to medium-high. Add the diced apple and cook, stirring occasionally until most of the liquid has reduced off.
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After half an hour in the oven, take the roast out and spoon the apples all over the top.
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Return the roast to the oven, reduce the heat to 350 degrees F and cook uncovered until the internal temperature reaches 160 degrees F on a meat thermometer inserted into the center of the roast. Baste the roast every 20 minutes or so with the glaze in the pan.
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Allow the pork to rest for about 15 minutes before carving and serving.