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1 (3-lb) boneless pork loin roast, at close to room temperature
¼ cup bourbon
¼ cup grainy mustard (preferably French, such as Maille)
2 Tbsp brown sugar
2 Tbsp honey
1 tsp fine sea salt, plus more to taste
1 tsp Sriracha
Freshly ground pepper, to taste
2 Tbsp olive oil
2 medium onions, thinly sliced
2 apples, such as Gala or Fuji, unpeeled, cored and cut into 6 pieces each
Using a sharp paring knife, cut a shallow crosshatch pattern in roast’s top layer of fat, taking care not to cut into the meat.
Combine bourbon, mustard, brown sugar, honey, 1 tsp salt, Sriracha and pepper. Rub over pork, covering all sides and turning to coat; set aside while oven preheats. (Or place in a covered container and refrigerate up to 8 hours; let stand at room temperature 30 minutes before cooking.)
Center rack in oven; preheat to 400°F.
Heat oil in a Dutch oven or other heavy high-sided ovenproof casserole over medium heat. Add onions and apples; season with salt and pepper. Cook, stirring regularly, 10 minutes or until onions are translucent and apples are starting to soften.
Center roast, fat cap up, on top of apples and onions. Pour in any remaining rub and liquids that have accumulated. Roast pork, uncovered, 45-55 minutes, basting a couple of times, or until a meat thermometer inserted into center registers 135°-140°F. Let roast stand a few minutes before slicing and serving with onions, apples and pan juices.
