Step 1

Marinate pork loin in apple cider, garlic, and rosemary for at least 12 hours (or up to 3 days).

Step 2

Remove pork loin from marinade and pat dry with paper towels. Season liberally with salt and pepper.

Step 3

Discard marinade.

Step 4

Preheat oven to 400 degrees F.

Step 5

Heat about 2 tablespoons of olive oil in a 10- to 12-inch cast iron skillet or stainless steel skillet over medium-high heat until the oil is shimmering. Sear the pork on four sides (about 4-6 minutes per side), just until a nice golden-brown color develops and the meat releases easily from the pan. You don’t need to cook the meat all of the way through, since it will finish in the oven.

Step 6

Transfer the pork to the oven and roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F. Exact cooking time will vary depending on the size of your pork.

Step 7

Cover loosely with foil and allow the meat to rest for about 15-20 minutes.

Step 8

While the pork rests, warm your favorite barbecue sauce in a small saucepan over low heat.

Step 9

Slice the pork loin thinly, drizzle with sauce, and garnish with a sprig of fresh rosemary.