•1 cup apple cider
•1 Tablespoon brown sugar, packed
•1 teaspoon kosher salt
•3 to 4-pound pork loin roast
•1 Tablespoon (about) Worcestershire sauce
•2 Tablespoons brown sugar, packed
•1 teaspoon kosher salt
•2 paprika
•1 teaspoon onion powder
•2/3 tbsp freshsage
•1/4 teaspoon ground chipotle chile pepper
•Apple wedges for garnish

Whisk together apple cider, brown sugar, and salt. Place pork loin roast and apple cider mixture in a heavy zip-top bag, squeeze out the air, and seal. Refrigerate 8 hours or overnight. Drain pork loin roast, discarding liquid. Rub all sides with Worcestershire sauce. Whisk together brown sugar, kosher salt, paprika, onion powder, sage, and chipotle chile pepper. Coat the roast evenly with the spice mixture. Preheat oven to 425 F. Line a 9 x 13-inch baking pan with foil and insert a roasting rack. Place pork loin roast on the baking rack, fat-side-up. Roast for 20 minutes. Reduce heat to 350 F., and roast an additional 1 hour (165 F internal temperature recommended). Remove from oven, tent with foil, and let rest for 15 minutes, before slicing to serve. Garnish with apple slices.