Directions

1. In a large, lightly greased, foil-lined roasting pan, place the pork roast, fat side up, on a rack in the pan.
2. In a bowl, combine the oil, the pepper, the salt, the garlic powder, the dried thyme, and the dried rosemary. Rub the resulting “paste” over the pork roast.
3. Place in a 425-degree oven and roast for 20 minutes. Reduce the heat to 375 degrees and roast for another 40 to 50 minutes. Use a meat thermometer and cook until the pork reaches an internal temperature of 165 degrees Fahrenheit.
4. In a bowl, combine the cider, maple syrup, salt, pumpkin pie spice, and sugar.
5. In a large skillet, place the apples and pears. Add the apple cider mixture and cook over medium-high for approximately 20 minutes. Watch it carefully and reduce the heat slightly if needed.
6. Add the butter. Continue to cook over low-medium heat to reduce the liquid by half and allow the “syrup” to thicken. When it’s done, the consistency should be syrupy and the pears and apples should be softened.
7. Remove the fruit from the skillet and place on a serving dish. If desired, pour the rest of the syrup over the pork slices.