Pork Loin Roast

I found a beautiful center cut pork loin roast with the bone in today at the store. The price just couldn't be beat so I nabbed it. My mother-in-law is from Norway originally. Thus my husband loves all things Norwegian. When we were first married, he wanted to have a traditional Norwegian Christmas dinner(a rolled pork roast with all the trimmings). My mom being of German decent, often made pork roast for Sunday dinner so thankfully it wasn't too much of a stretch for me to make. We haven't had a pork roast for a while, so I thought I would make it tonight as we have prime rib on Christmas day.
Cook's Notes- Calvados is an apple brandy from France. It goes very well with pork. If you can't find Calvados, you can use Apple Jack or hard apple cider instead.

Serves 6

1 3 pound center cut pork loin roast- bone in
3 cups of apple juice
1/3 cup calvados
2 cups chicken stock
2 onions peeled and quartered
2 green apples, peeled, cored and quartered
dried thyme leaves
olive oil
salt and pepper

Preheat oven to 325. Spray a heavy roasting pan with cooking spray. Rub the entire roast with the olive oil. Liberally sprinkle the roast with salt, pepper and thyme leaves on all sides. Place in the roasting pan. Put the onions and apples around the roast in the pan In a small bowl combine the chicken stock with 1 cup of apple juice. Pour half of the liquid around the roast and place it uncovered into the oven. Add the rest of the liquid half way through the cooking time. Meanwhile place the remaining apple juice in a small saucepan. Bring it to a boil over medium heat and reduce it down to about 1/2 a cup. Remove from the heat and pour in the calvados. Set this aside to glaze the roast in last 30 minutes of cooking. Roast about 2 hours or until the internal temperature reaches 155. Remove from the oven. Place the roast on a warm platter, cover with foil and let it rest for about 10 minutes. The internal temperature will continue to climb to around 160 degrees. Meanwhile, strain the apples and onions from the drippings. Drain off any fat and pour the rest of the drippings into a saucepan. Add more chicken stock to the drippings to make about 2- 3 cups of liquid. Bring to a boil and add a slurry of 1/2 cup cold water with 2 tablespoons of cornstarch. Bring to a full boil and stir until thickened. Adjust salt and pepper to taste if necessary. Slice the roast into chops. Serve with gravy.