Cider-Brined Pork Roast with Onions and Apples

In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves, and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.

Place pork loin in a 2-gallon resealable plastic bag and pour in cooled cider solution. Allow meat to brine, refrigerated, for at least 8 hours or up to 1 day.

Preheat oven to 350 degrees F. Finely chop garlic, 1 sprig rosemary, and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.

Remove pork loin from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces; scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160 degrees F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before slicing.

Meanwhile, place roasting pan with drippings and reserved apples and onions on stovetop over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan, until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stovetop and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot alongside sliced pork, apples, and onions.