Apple Roasted Pork Roast with Cherry Balsamic Glaze

Does this sound perfect for a rainy fall day, or what??
(serves 8)

1 boneless pork loin roast (3 lbs.)
1&1/2 t. kosher* salt, divided
3/4 t. freshly* ground pepper, divided
1/4 cup EVOO, divided
3 medium apples of your choice, sliced (I would use Granny Smiths*)
1&1/2 cups unsweetened apple juice
6 med. sweet* onions, sliced (about 5 cups)
3 T. balsamic vinegar
1&1/2 cups frozen pitted dark sweet cherries
1/2 cup cherry juice

Preheat oven to 350. Sprinkle roast with 1 t. salt and 1/2 t. pepper. In a large ovenproof Dutch oven, heat 2 T. oil over med.-high heat; brown roast on all sides. Add apples and apple juice to the pan. Roast 50-60 mins. or until a thermometer reads 145, basting occasionally with pan juices. Meanwhile, in a large skillet, heat remaining oil over med. heat. Add onions and the remaining S&P; cook and stir 8-10 mins. or until softened. Reduce heat to med.-low; cook onions 35-40 mins. or until deep golden brown, stirring occasionally. Keep warm. Remove roast and apples to a serving plate; tent with foil. Let stand 10 mins. Skim fat from pork pan juices. Place over med.-high heat; add vinegar and cook 1 min., stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 mins. or until mixture is reduced to about 1 cup. Serve pork, apples, and onions with cherry glaze, and a smile!!

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Have FUN today!!

Love,

MM