Directions

1. Preheat oven to 375 degrees F. In small bowl, combine fennel, red pepper, and 1 teaspoon each salt and black pepper. Rub mixture all over inside of pork loin. Roll pork loin up and tie tightly with 5 to 6 pieces kitchen twine. Rub outside with 1/4 teaspoon salt.
2. In 7- or 8-quart Dutch oven or heavy-bottomed pot, heat oil on medium-high. Add pork to pot; brown pork on all sides. Transfer to cutting board. To pot, add apples, onions and butter. Cook 2 minutes, stirring. Nestles pork on top of apple mixture. Place in oven; cook, uncovered, 20 minutes.
3. Meanwhile, in small saucepan, combine cider, vinegar, cinnamon, star anise, and ginger. Heat to boiling on high. Boil 15 minutes or until reduced by half, stirring occasionally. Brush pork all over with some of cider mixture, discarding solids.
4. Roast pork another 45 minutes or until cooked through (145 degrees F), brushing with cider mixture every 15 minutes. Remove from oven; loosely tent with large sheet foil. Let rest 20 minutes before slicing. Serve pork with apple mixture. Garnish with parsley.
5. ABOUT 490 CALS, 35 G PROTEIN, 18 G CARBS, 31 G FAT (10 G SAT), 3 G FIBER, 465 MG SODIUM.