Preheat the oven to 400 degrees

Sprinkle the pork loin with salt and pepper and set aside

Peel and chop the onions, garlic, sweet potatoes, carrots and apples and have them ready to go along with the sage and thyme - pretty, right?

Combine all the vegetables and apples with the sage and cumin in a large bowl, drizzle with olive oil and give it a stir

Heat a tablespoon of olive oil in a large dutch oven and sear the pork roast on both sides - about 4-5 minutes per side

Once the pork is seared, spread the vegetable/apple mix around the pork and toss in the thyme sprigs (or sprinkle with the dried thyme)

Roast the pork and vegetables until the center of the pork reaches 145 degrees - between 35 and 45 minutes - start checking early, as you don't want to overcook it

Remove the pork roast to a platter and the vegetables to a bowl and let rest while you make the sauce

Add the apple cider vinegar to the pot and deglaze the pan, scrapping up all the lovely brown bits along the way

Add the chicken broth to the pan and bring to a boil. Simmer until the sauce has thickened and reduced a bit

Serve the pork, sauce and vegetables to all your favorite people - this one's a winner!