Pork dry rub:

• 1 tablespoon dried basil
• 1 tablespoon dried tarragon
• 1 tablespoon dried rosemary
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil

Pork Loin Roast:

• One 2½-pound pork loin roast
• 2 medium white onions, peeled and quartered
• 1 large or 2 medium sweet potatoes, skin-on and scrubbed, cut into ½-inch pieces
• 3 firm apples, cut into quarters depending on size, core and seeds removed
• 6 garlic cloves, peeled
• 1 tablespoon extra-virgin olive oil
• 2 cups hard apple cider plus 1 additional cup (as needed)
• 1 cup vegetable or chicken stock

Hard Apple Cider Gravy

• 2 cups strained juice from the pork roast
• Additional hard cider, as needed
• ½ cup heavy cream
• 1 tablespoon maple syrup
• 2 tablespoons chopped Italian parsley
• 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
• ½ teaspoon salt
• Pinch of ground black pepper
• 1 tablespoon cornstarch dissolved in 3 tablespoons hard cider