Classic "Crown" of pork loin

Ingredients:

• Crown of pork loin weighing approximately 4.5 kg. with 16-18 ribs (see Note)
• 2 teaspoons fennel seeds
• 1 teaspoon allspice peas
• 1 teaspoon black peppercorns
• 0.5 tsp juniper berries
• 1 small bay leaf
• 1/4 cup olive oil
• 0.5 cup granulated sugar
• 1 tbsp chopped fresh sage
• 1 tsp fresh thyme leaves, chopped
• 6 Granny Smith apples, peeled and cored, each cut into 8 wedges
• 2 large red onions, peeled and cut into 8 wedges each
• 110 g butter, melted
• 1 cup dry white wine
• 2 cups unfiltered apple juice without sugar (cider)

Preparation:

1. Place the pork on a rimmed baking sheet and sprinkle with 1 tablespoon salt and a little freshly ground black pepper.
2. Place the fennel, allspice, peppercorns, and juniper berries in a small skillet and toast over medium heat until the fennel begins to lightly brown, about 5 minutes.
3. Place the toasted spices in a blender, add the bay leaf, and blend until coarsely ground. Add the olive oil and 1 tablespoon of salt and blend until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get into all the nooks and crannies; use a spatula to scrape all the paste out of the blender. Cover the pork with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
4. Preheat oven to 230°C.
5. Place the pork on a rack set in a large roasting pan and roast for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 130°F (57°C), about 1.5 more hours.
6. Meanwhile, combine the sugar, sage, thyme, apples, onion, and 6 tablespoons butter in a large bowl until well combined. Heat a large skillet over high heat for about 3 minutes. Add half of the apple-onion mixture and cook, stirring occasionally, until the apples and onions are golden brown but still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread in a single layer to cool. Using a spatula, scrape any remaining sugar from the skillet onto the apples and onions. Repeat with the remaining apple-onion mixture.
7. Return the pan to high heat and pour in the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened, about 8 minutes; you should have 1/3 cup of glaze. Stir in the remaining 2 tablespoons butter.
8. Once the internal temperature of the roast reaches 135°F (57°C), increase the oven temperature to 450°F (230°C) and brush half of the glaze over the entire surface of the roast. Return to the oven and bake for 5 minutes. Brush with the remaining glaze and continue baking until the internal temperature of the roast reaches 145°F (63°C), about 5 more minutes. Transfer to a serving platter and let rest for 30 minutes. Serve the roast with apples and onions.
   
   

   Note

   
   A crown roast consists of two or three slices of bone-in pork loin, which the butcher ties together to form a large ring. Order your crown roast from the butcher a couple of days in advance to give them time to cut the slices to the correct size, trim the bone ends, and tie them securely to ensure even cooking.