1. Heat oil over medium-high heat in a Dutch oven. Add pork and cook until well browned on both sides. Remove to a plate. Add onions, carrots and celery to pan; cook over medium heat, stirring occasionally, for 10 minutes or until onions are tender. Stir in garlic, sage, thyme, salt and pepper.

2. Return pork and any juices to Dutch oven and pour cider over top. Cover and simmer, basting occasionally, 1 1/4 hours or until temperature on meat thermometer inserted in middle reaches 150 F. Remove roast from pan and let rest for 10 minutes. Slice pork and serve with vegetables and pan sauce.