A whole pork loin (about 6-8 lb.) is handy, and can be cut in half to make it more manageable. The two pieces can be put into a zip-lock bag with the marinade this way. If you start with a smaller roast, reduce the marinade ingredients. It may still take up to 1 1/2 hours to cook; a meat thermometer stuck in the middle of the roast should read 160 degrees when it's done.

Mix it up a bit by trying different seasonings, although this particular combination was quite tasty. And while there are many ways of cooking the pork loin (longer on low heat, or a shorter time on higher heat), it comes out most tender when roasted at a steady 325 degrees.

A whole roast (cut in half) can also provide meals later in the week, for smaller families. A 6-lb. pork loin roast will serve 8-10.

Ingredients:

• 6-8 lb. boneless pork loin roast
  
• 1/4 c. apple cider vinegar
• 2 TBS. sugar
• 1 tsp. salt
  
• 1/4 c. olive oil
  
• 1/4 c. frozen apple juice concentrate
  
• 1/4 tsp. cloves
• 1/2 tsp. black pepper
• handful of fresh sage (or substitute less dried)
• handful fresh rosemary (or substitute less dried)
• 3-4 fresh apples (optional)
  

Warm in a  small bowl in the microwave, 30-60 seconds, until sugar dissolves: > 1/4 c. apple cider vinegar > 2 TBS. sugar > 1 tsp. salt

Mix above ingredients until smooth. Add: > 1/4 c. olive oil > 1/4 c. frozen apple juice concentrate > 1/4 tsp. cloves > 1/2 tsp. black pepper > about 1/4 c. total of chopped fresh sage and rosemary (or sub a lesser quantity of dried herbs)

Into a zip-lock bag or two, add the meat and the above mixture: > 6-8 lb. boneless pork loin roast, cut in half (or leave whole if using smaller roast) > The marinade mixture

Let the pork loin roast marinate for a day or two. To serve, roast the meat in an iron pan (or other baking dish), with fat side up, at 325 degrees for 45-50 min. Optional: Remove from oven to add: > 3-4 cored, sliced apples (peeled if you desire)

Finish roasting the meat and apples, still at 325 degrees, for 45-50 minutes longer, until meat thermometer reads 160 degrees. Remove from oven, letting meat rest for 15 minutes or so, to reabsorb its juices. Slice, arrange on a platter, and serve.