2 qt. apple cider
8 oz. bacon, cut into ½-inch pieces
3 lbs. boneless pork loin roast
Kosher salt and freshly ground black pepper, to taste
4 Tbsp. vegetable oil, divided
2 medium onions, thinly sliced
2 tsp. fresh thyme
• In a large saucepan, bring the cider to boil over medium-high heat until it reduces to about 2 cups, 30 to 45 minutes.
• Reduce the heat to medium and simmer until it has the consistency of maple syrup and 1 cup remains, about 45 minutes. Let cool and set aside.
• Preheat the oven to 350 degrees.
• In a Dutch oven over medium heat, saute the bacon until the fat renders and the bacon is lightly browned, 8 to 10 minutes. Use a slotted spoon to remove the bacon and drain on a paper towel-lined plate. Set aside.
• Season the pork roast all over with salt and pepper. Add 2 tablespoons oil to the Dutch oven and raise the heat to medium-high. Add the roast fat side-down and sear, turning until browned on all sides, about 8 minutes.
• Transfer the Dutch oven to the oven and cook uncovered 20 minutes.
• Spoon ½ cup reduced cider over the meat and continue to cook until a thermometer inserted in the thickest part of the roast reaches 140 degrees, about 15 minutes. Transfer the roast to a cutting board, cover loosely with foil and let rest at least 10 minutes.
• Meanwhile, place the Dutch oven over medium heat and add the remaining 2 tablespoons oil. Add the onion and saute until golden-brown, 5 to 8 minutes. Add the bacon and saute until heated through, 3 to 4 minutes. Add the thyme and the remaining ½ cup reduced cider and continue to cook, stirring often until the pan juices have reduced to a glaze, about 4 minutes. Season to taste with salt and pepper.
• To serve, slice the roast and top with the glazed onions. Drizzle with any remaining reduced cider.