The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but the bone can make carving a bit tricky.
- 1/2 inch New York pork roast (Cut Into 1/2-Inch Thick Cutlets)
- 1/2 cup apple cider
- 1 apples (Sliced)
- 1 onions (Thinly Sliced)
- 2 cloves garlic (Minced)
- sea salt
- Put everything in the skillet over medium-low heat. Cook, covered, turning pork after 4 minutes on each side, until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium) using a digital meat thermometer, followed by a three-minute rest. The pork should be slightly blush in the middle.