The Chef marinated the pork loins in water, garlic and pepper (black and crushed red) for a few hours in the fridge. You should pan sear the pork loin to give it a crispy texture and so that it holds some of its juices. Then, we baked it covered in foil at 450 degrees for 20 minutes. Then we removed the foil and baked for 10 more. Check the temp... 155 degrees is where you want to be with clear juices.
The Chef also made a "gravy" for the meat using apple cider, madiera wine and cornstarch. It was pretty amazing. You will want to boil some apple cider and madiera wine in a small saucepan. Make sure that you wisk the corstarch in some liquid before adding it to the boiling apple cider or it will be lumpy.
For the apples/onions, I got the recipe from Epicurious.com... Thyme Roasted Apples and Onions
We only did 1/2 of the recipe as it serves 8-10... and it was perfect for The Chef, my 17 month old and I with no leftovers. DO NOT USE FOIL on a pan... it stuck. BAD (because of the sugar). Instead, you could try parchment paper... or a glass baking dish that has been sprayed with non-stick cooking spray. We used Braeburn apples like it said to, but I think it would be better if you used a few different kinds of apples. My personal favorites are Ida Red and Granny Smith.
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