Ingredients

•For the Pork Roast:

•3-4 lb pork loin or pork shoulder roast

•Salt and pepper, to taste

•2 tbsp olive oil

•1/4 cup pure maple syrup

•1/4 cup apple cider vinegar

•1/4 cup Dijon mustard

•1/2 tsp ground cinnamon

•1 tbsp fresh sage leaves, finely chopped (or 1 tsp dried sage)

•1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

•For the Apples:

•3-4 large apples (such as Honeycrisp or Granny Smith), sliced into wedges

•1 tbsp olive oil

•1/2 cup apple cider or apple juice

•1 tbsp maple syrup

•Fresh rosemary sprigs, for garnish (optional)

Instructions

1.Prepare the Pork: Preheat your oven to 350°F (175°C). Pat the pork roast dry with paper towels and season generously with salt and pepper.

2.Sear the Pork: In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.

3.Make the Maple Glaze: In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, cinnamon, sage, and thyme. Pour half of the glaze over the pork roast, reserving the other half for later.

4.Roast the Pork: Transfer the skillet to the preheated oven and roast for about 45 minutes, basting with the remaining glaze halfway through, until the pork reaches an internal temperature of 145°F