Braised Pork Loin W/ Apple Onion Sauce

I devised this recipe based on the title. I have made this several times but this last time was the best. Instead of braising the pork on a rack, I use a bed of vegetables. You can use carrots, celery, onion skins or any combination.

• Ready In: 3 hrs 35 mins
• Serves: 8-10

Ingredients

• 1 (7 -8 lb)  boneless pork loin (seven, eight pounds)
• 1  bulb of garlic, separating the cloves, no need to peel (for roast)
• 3  large garlic cloves, smashed and chopped (for sauce)
• 5  granny smith apples, cored and wedged
• 2  large yellow onions, sliced thin
• 2  bay leaves
•  celery or  carrot, baby carrots, onions, skins for bed
• 2 -5  tablespoons  low-sodium  beef bouillon
• 1  tablespoon sage
•  flour, slurry
•  salt and pepper

Directions

1. For the roast: Preheat oven to 375 degrees F.
2. Spray your roasting pan with non-stick pan coating. Cover bottom loosely with the bedding vegetables. Place the roast fat side up atop the bed. Toss all the garlic cloves and the 2 bay leaves in the pot. Add hot water about half way up the roast. Salt and pepper the top of the roast generously. Cover with pan liner or waxed paper then with foil. Seal the edges tightly.
3. Bake for 2 hours. Remove covering. Bake for another 30 minutes or until top is nicely browned. Remove roast, saving liquid. Let the roast rest at least 30 minutes. Strain the liquid.
4. For sauce: In a rondo or deep skillet melt a 1/4 cup butter. Add the onions, apples, garlic and sage. Saute until onions are limp and apples are soft. Add strained liquid and bouillon. You want the bouillon to give it a nice dark color. Simmer with medium high heat for 8-10 minutes. Thicken with the flour slurry, adding a little at a time while stirring until barely thick. Lower heat and cook until the perfect consistency. Salt and pepper to taste.
5. For service: Slice the pork keeping it intact. Pour sauce over, pop in oven for 10 minutes and serve.