Roast pork with Rosemary and Cider

This dish, if prepared properly, is profoundly good. The rosemary really makes it incredibly aromatic.

Pork roast
2 large sprigs rosemary
2 sweet onions, sliced
2 bottles hard cider
2 granny smith apples
olive oil

1. brown pork in olive oil (all sides)
2. sautee onions in olive oil until wilted
3. sautee apples in olive oil until wilted
4. add pork, onions, apples, rosemary to enameled cast iron pot.
5. add cider to cover.
6. cover pot and cook 2 hours until fork tender.

You can add butter to the sauce if you want to thicken or just serve the pork in the soupy cider/apple/onion mix (my preference).