- 15 minutes
- 70 minutes
- 6 to 8
- In a large, lightly greased, foil-lined roasting pan, place the pork roast, fat side up, on a rack in the pan.
- In a bowl, combine the oil, the pepper, the salt, the garlic powder, the dried thyme, and the dried rosemary. Rub the resulting “paste” over the pork roast.
- Place in a 425-degree oven and roast for 20 minutes. Reduce the heat to 375 degrees and roast for another 40 to 50 minutes. Use a meat thermometer and cook until the pork reaches an internal temperature of 165 degrees Fahrenheit.
- In a bowl, combine the cider, maple syrup, salt, pumpkin pie spice, and sugar.
- In a large skillet, place the apples and pears. Add the apple cider mixture and cook over medium-high for approximately 20 minutes. Watch it carefully and reduce the heat slightly if needed.
- Add the butter. Continue to cook over low-medium heat to reduce the liquid by half and allow the “syrup” to thicken. When it’s done, the consistency should be syrupy and the pears and apples should be softened.
- Remove the fruit from the skillet and place on a serving dish. If desired, pour the rest of the syrup over the pork slices.