Pork Roast with Cider Sauce

2 tablespoons olive oil
3 1/2 pound boneless, top loin pork roast, trimmed of excess fat
Salt and pepper to taste
1 cup apple cider
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup water
1 tablespoon Worcestershire sauce

Sauce:

2 tablespoons all-purpose flour
1/4 cup apple cider
1/2 cup water

Preheat the oven to 325 degrees. In a large ovenproof skillet, heat the olive oil over medium heat. Season the roast with salt and pepper. Add the roast and sear on all sides.
Meanwhile, in a glass measure, combine the apple cider, cider vinegar, molasses, water and Worcestershire sauce. When the roast is seared, add the cider mixture to the skillet. (If not using an ovenproof skillet, transfer to a shallow roasting pan.) Roast about 1 1/2 hours or until an internal temperature of 160 degrees is reached, basting occasionally with the pan juices. Remove from the oven and place roast on a serving platter. Cover with foil and let rest 10 minutes before slicing. Meanwhile, combine all of the sauce ingredients and mix until smooth. Place the skillet with the pan juices over medium-high heat and bring to a boil, scraping up any brown bits from the bottom. Reduce the heat and whisk in the sauce. Continue cooking until the mixture is thick enough to coat the back of a spoon. To serve, slice the roast and drizzle with the sauce. Makes 8 servings.