Pork Loin w Lemon and Fried Sage Leaves Serves 6

Put pork in shallow, nonreactive dish and pour on enough cider to cover them. Add 2T rosemary, thyme, cinnamon stick, bay leaves and salt. Mix well and cover w plastic wrap. Refrigerate 24-48 hours, turning the loins several times. Remove pork loins and pat them dry w paper towels. Season w salt and pepper and brown them on all sides on preheated grill or in heavy cast iron pan on stove top. Heat olive oil and sauté the onions and garlic in heavy casserole big enough for loins. Add 1T rosemary and wine and bring to boil, scraping up the cooking juices. Add loins and lemon slices, cover tightly and roast about 20 min, turning frequently. Add water if necessary. Remove from heat and allow pork to cool in cooking juices. Meanwhile, fry sage leaves, a few at a time in veg oil. Drain on paper towels and sprinkle w sea salt. Remove pork from juices and cut in thin slices. If necessary, boil down juices till they coat back of spoon. Arrange pork on platter, drizzle juices over, garnish w lemon slices. Cover w plastic wrap and keep in cool place (not refrigerator) up to a few hours. Just before serving, season and sprinkle w sage leaves