3 tablespoons unsalted butter
1 onion, diced
1/4 cup all-purpose flour, seasoned with salt and pepper
1 tablespoon safflower oil
2 Granny Smith apples, cored and sliced
1 rib celery, finely diced
1 teaspoon finely chopped sage
1/2 teaspoon chopped rosemary
1/4 teaspoon ground cinnamon
2 teaspoons orange zest
1-1/2 cups apple cider
Salt and freshly ground black pepper
Fresh basil leaves, for garnish
Slice pork into 8 equal pieces. In a heavy-bottomed skillet, over the medium heat, melt butter. Add onion and celery, sauté but don't brown, 2 minutes. Transfer to 2-quart casserole. Dust pork pieces with seasoned flour. In a skillet, over high heat, sear pork pieces on the oil. Remove.
Arrange apples on top of onion in the casserole. Add the pork, mixed with the remaining ingredients.
Bring to a boil. Cover, lower heat, and simmer, 1 hour. Transfer the pork, apple, and onions to a serving platter. Reduce the cooking liquid by half. Strain and pour over the pork. Garnish with fresh basil leaves.