Pork Loin with apples?

This is a variation of my pork with apples recipe:
http://angelfoodcooking.blogspot.com/2008/12/pork-with-apples.html

I have a two pound pork loin that I'm going to make using the glaze from pork with apples as a sauce and slow cooking it in the oven. And basting often.

Which involves sticking my head in the oven on a 100 degree day.

But I am determined to cook.

So, my first step is to prepare everything from the sauce in the Le Creuset skillet. While that's simmering, I'll start baking the loin a bit... and then combine it all...

More as the experiment gets underway...

Okay... So... This turned out to be one of my simplest, best meat-based meals ever. Served with a harvest salad from Dole.

Ingredients:
- 2 lb pork loin, still frozen
- 2 cups good quality apple juice
- about 1/2 cup brown sugar
- 1 teaspoon fresh rosemary, chopped (I could have easily used three times as much)
- 1 red delicious apple chopped.

Preheat oven to 325 degrees.
On the stove top, in the skillet, pour 1 cup apple juice, the brown sugar and the rosemary. Simmer and stir gently until the sugar melts. Add the apple. Then add the loin. Leave the heat of the skillet on medium. Cook the loin for five minutes on each side.

Lay a sheet of aluminum foil over the top of the skillet. I did not cover completely. Put the skillet in the oven and baste ever half hour, turning every hour.

After two hours, add another cup of apple juice. Continue basting.

I served after three hours. Around the 2.5 hour mark, the color changed from porky gray to a rich orange brown. The apples more or less melted.