1 boneless whole pork loin roast (3-4 pounds)
1 garlic clove, peeled and halved
1 teaspoon salt
1/2 teaspoon pepper
6 fresh sage leaves
3 fresh rosemary sprigs
3 fresh thyme sprigs
3 large tart apples, cut into wedges
2 medium onions, cut into chunks
4 garlic cloves, thinly sliced
1/4 cup butter, cubed
1 2/3 cup sparkling apple cider, divided
1 tablespoon soy sauce
1/4 cup sour cream
Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper.
Top with herbs. Arrange the apples, onions and sliced garlic around roast; dot with butter.
Combine 1 cup cider and soy sauce; pour over top.
Bake, uncovered, at 350º for 1 1/4 to 1 1/2 hours or until a meat thermometer reads 160º, basting occasionally with pan juices.
Remove the roast, apples and onions to a serving platter; keep warm.
Let stand for 10 minutes before slicing.
Meanwhile, skim fat from pan juices; transfer juices to a small saucepan.
Add remaining cider.
Bring to a boil.
Remove from the heat; whisk in sour cream until smooth.
Serve with pork.