Cider Braised Pork Loin with Drunken Apples and Raisins

Preheat oven to 350F.

Heat a large saute pan, lightly coated with extra virgin olive oil, over medium-high heat. Rub pork loins with The Spice House Milwaukee Avenue Smokehouse Rub. Sear loins in pan on all sides until browned. Add cider, bourbon, shallots, garlic, apples, raisins, and thyme sprigs.

Transfer pan to preheated oven and roast pork loins for about 20 minutes, occasionally brushing them with pan juices.

Transfer pork to a cutting board, lightly tent with foil and allow to rest for 10 minutes before slicing. Reduce pan juices to a glaze stovetop and serve pork with braised apples and raisins.

Serve with rice, sweet potatoes, or roasted fall squashes.