• 1 (5-7 pound) pork rib roast
• Marinade
  • 1 quart apple cider
  • 4 teaspoons kosher salt
  • ¼ cup chopped rosemary
  • 1 tablespoon lemon juice
• 1 large onion, chopped
• 1 stalk of celery, chopped
• 1 carrot, chopped
• ¼ cup extra-virgin olive oil
• ½ teaspoon dried sage
• ½ teaspoon thyme
• ½ teaspoon chervil
• ½ teaspoon dried rosemary
• 2 teaspoons, white seasoning mixture
• 1 tablespoon all-purpose flour
• 1 ½ cups chicken broth
• 2 tablespoons butter (optional)

Directions

Put the rib roast into a zip lock or plastic bag. Mix apple cider, salt, rosemary and lemon juice and pour over rib roast. Marinade overnight or for at least four hours.

Preheat the oven to 425^o F.

Remove the roast from the marinade and dry. Place the chopped onion, celery and carrots in the bottom of a roasting pan. Rub the olive oil all over the roast. Mix the sage, thyme, chervil, rosemary and white seasoning mixture and rub liberally over the roast. Place the pork roast on top of the chopped vegetables, fat side up.

Roast the pork loin for 15 minutes and reduce the temperature to 325^o and cook for 2 ½ hours, or until internal meat temperature is 155^o using an instant thermometer.

Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly to prevent lumps for 3-5 minutes. Add the chicken stock and simmer for 10 minutes. Strain the stock, remove and discard the chopped vegetables. Return the sauce to the roasting pan and stir in the 2 tablespoons of butter.

Slice the pork and spoon the sauce around the loin.

Serves 8