Ingredients
- Kosher salt and pepper
- 3tablespoons minced fresh thyme
- 2tablespoons minced fresh rosemary
- 5garlic cloves, minced
- 1(8- to 10-pound) bone-in pork loin roast (chine bone removed), tied into crown
- 2pounds small red potatoes, scrubbed
- 10ounces shallots, peeled and halved
- 2Golden Delicious apples, peeled, cored, and halved
- 8tablespoons unsalted butter, melted
- 1/2cup apple cider
- 1cup low-sodium chicken broth
Combine 3 tablespoons salt, 1 tablespoon pepper, thyme, rosemary, and garlic in bowl; reserve 2 teaspoons for vegetables. Pat pork dry with paper towels and rub with remaining herb salt. Wrap kitchen twine twice around widest part of roast and tie tightly. Refrigerate roast, covered, for 6 to 24 hours.
Adjust oven rack to lower-middle position and heat oven to 475 degrees. Place V-rack inside large roasting pan. Toss potatoes, shallots, apples, 4 tablespoons butter, and reserved herb salt in large bowl and transfer to pan. Arrange roast bone side down in V-rack and brush with remaining 4 tablespoons butter. Roast until meat is well browned and registers 110 degrees, about 1 hour.
Remove roast from oven and reduce oven temperature to 300 degrees. Using 2 bunches of paper towels, flip roast bone side up. Add apple cider to pan and return to oven, rotating direction of pan. Roast until meat registers 140 degrees, 30 to 50 minutes. Place meat on carving board, tent loosely with aluminum foil, and let rest for 15 to 20 minutes.
Transfer apple halves to blender and potatoes and shallots to bowl. Pour pan juices into fat separator, let liquid settle, and then pour into blender. Process apples and pan juices until smooth, about 1 minute. Strain sauce through fine-mesh strainer into medium saucepan. Add broth and bring to simmer. Season with salt and pepper to taste. Remove twine, slice meat between bones, and serve with vegetables and sauce.
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