Trussing the roast promotes even cooking. If you prefer, ask your butcher to do it for you.
3 garlic cloves, minced
3 teaspoons dried Italian seasoning
2 teaspoons salt
1/2 teaspoon pepper
1 (3-lb.) boneless pork loin roast
2 teaspoons canola oil
2 pounds Gala apples, unpeeled
1 tablespoon lemon juice
1 cup apple cider
5 tablespoons sugar
2 1/2 teaspoons orange zest
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon butter
How to Make It
Combine first 4 ingredients. Rub mixture on all sides of pork roast. Tie pork with kitchen string, securing at 1-inch intervals. Cover and chill 2 hours.
Preheat oven to 375°. Brown roast in hot oil in a large skillet over medium-high heat 2 to 4 minutes on all sides. Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.
Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Cover roast with foil, and let stand 15 minutes before slicing.
Meanwhile, cut apples into bite-size pieces; sprinkle with lemon juice.
Add cider and next 4 ingredients to skillet. Cook, over medium heat, stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted, and remove skillet from heat. Stir any accumulated pan juices from roast into compote. Serve compote immediately with pork.