One thing I have learned so far is that you are far better off brining any kind of pork, it helps to flavor and also keep the meat moist. With pork being so lean, it really helps.
Brine pork in a large container or Ziploc bag
1/2 cup kosher salt, 1/2 cup of sugar, handful of peppercorns
Pour your salt, sugar and peppercorns into your container, fill up half way with really hot water, and mix until the salt and sugar is melted, then add several cups of ice cubes, continue to stir until they are melted and the brine is cold
Add your pork roast and put in the fridge for an hour up to 8 hours. When ready to cook remove pork from brine and pat dry
2 tablespoons vegetable oil
1 (2-3 pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
Preheat the oven to 400 degrees F.
In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate.
Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. It may be slightly pink inside.
Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.