Roast Loin of Pork with Baked Apples and Cider Gravy

INGREDIENTS

• 1 cup hard cider
• 1 (12-ounce) bottle hard cider
• 1 cup chicken broth
• Kosher salt and freshly ground black pepper
• 1 tablespoon lemon juice
• Small bunch sage, leaves chopped
• 1 lemon, juiced optional
• 2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
• 1/4 cup dark brown sugar
• 1 lemon, juiced
• 2 garlic cloves, minced
• 1 1/2 cups extra-virgin olive oil
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
• 1/2 cup golden raisins
• 3 tablespoons all-purpose flour
• 6 sage leaves, chopped
• 8 Gala or Golden Delicious apples
• Small bunch thyme, leaves chopped