2 tsp. salt
1 tsp. freshly ground pepper
1 tsp. sage
1 tsp. thyme
3 lb. rib end boneless pork loin, rolled and tied
2 tbsp. vegetable oil
2 c. chopped onion
4 lg. garlic cloves
1/2 c. apple cider

In a small bowl, combine the salt, pepper, sage and thyme and on a large piece of waxed paper rub the mixture on the pork, coating the pork well. Wrap the pork in the waxed paper and chill it for at least 2 hours or overnight. Pat the pork dry with paper towels when ready to resume.

In a heavy casserole, heat oil over moderately high heat until hot but not smoking and brown the pork. Remove the pork to a plate and pour off all but 2 tablespoons of the fat.

In this, saute the onion and garlic over a moderate heat, stirring, for 1 minute. Return the pork to the casserole, add the cider and bring the liquid to a boil. Braise the pork, covered, in a preheated 325 degree oven for 50-60 minutes or until a meat thermometer registers 155 degrees for a juicy, barely pink meat.

Transfer the pork to a heated platter, discard string and let stand 10 minutes. Degrease pan juices and puree juices along with solids remaining in casserole in food processor.