Cider Braised Pork Loin

Ingredients 
4 Pound Pork Loin
1/4 Cup Brown Sugar
1/4 Cup Salt
3 Tablespoons Oil
1 Each  Onion
6 Cloves Garlic
2 Cups Apple Cider
6 Sprigs Thyme
2 Each Bay Leaf
1 Each Cinnamon Stick
2 Each Braeburn Apples, cored and cut into 8 wedges
1/4 Cup Apple Butter
1 Tablespoon Cornstarch
1 Tablespoon Apple Cider Vinegar
2 Each yams, peeled and sliced

Instructions
1. Combine Brown Sugar and Salt.  Score the fat side of the pork loin, then rub with the Brown Sugar Brine Mixture. Wrap tightly with Parchment paper and plastic wrap.  Store in the refrigerator for 18-24 hours

2. Preheat oven to 275. Unwrap the pork and brush off as much brine as possible. Pat dry with Paper Towels. Season with Pepper.

3. Heat oil in a Dutch Oven on med-high heat, just till the oil starts smoking. Sear all side of the port for about 3 minutes each. Turn fat side up and add in the onion that has been thinly sliced. Cook until fragrant and browning then add minced garlic. and cook about 2 more minutes. Add in 1 3/4 cups of the Apple Cider, Thyme, Bay Leaves and cinnamon stick. bring to a simmer.

4. Cover and transfer to the oven, cook for about 90 minutes and the meat registers to 160 degrees.

5. 30 minyes before pulling the meat out oil and season the sweet potatoes and place in over to roast

6. Transfer to a carving board and tent with foil.  Strain the braising liquid and reserve the liquid.

7. With a paper towel clean the Dutch Oven and add in 2 Tablespoons for the braising fat. Add in the apples cut side down, cook until brown about 3 minutes flip and do the same on other side.

8. Remove the apple to a platter and cover with foil. add 2 cups of the braising broth to the pot and whisk in the apple butter. Once to a boil, add some broth into the cornstarch to make a slurry and add to the hot liquid and whisk till smooth.  Add in the vinegar and allow to simmer.

9. Slice the pork loin and arrange on platter with apples & Sweet Potatoes, Pour the Cider Glaze into a gravy dish and pour lightly over the pork.