Preheat the oven to 425 degrees F.

Season the pork loin with salt and pepper, using your fingertips to get the spices into all sides.

In a large, deep skillet or Dutch oven over medium high heat, add a good swish of olive oil. When the oil is nicely hot, gently lay the seasoned pork loin roast into the hot oil; sear the roast on all sides until deeply golden brown. Remove the roast to a platter.

Add the apple cider to the skillet, whisking and deglazing the pan to bring up all the browned particles from the bottom of the skillet after searing the pork roast; return the roast to the skillet.

Place the roast into the preheated oven, uncovered, on the center oven rack; roast for 20 minutes.

Remove the pork loin roast from the oven; place the sliced apples and onions around the pork roast. Spread the pepper jelly over the top of the pork roast.

Return the pork roast, uncovered, to the oven, reducing the temperature to 350 degrees F. Continue to cook the roast for an additional 35-40 minutes, basting with the apple juice every 10 minutes or so.

Cook the pork roast until it reaches 130-135 degrees F. in the center when temped with an instant-read meat thermometer. Be sure not to over cook the pork roast!

Remove the roast from the oven and tent with foil. Let the pork roast rest for 10 minutes, allowing it to relax and come up an additional 5-10 degrees in internal temperature to a finished temperature of 140-145 degrees - just perfect for pork roast!

To serve, slice the pork roast across the grain into 3/4-inch slices, arranging them on a platter. Top the pork slices with apples and onions; drizzle with pan juices, if desired. Pork can also be served with additional warm pepper jelly, if desired.