Preheat oven to 325F.

Trim fat from the pork loin, or leave it on if you wish. Rub the meat all over with the mix of salt, pepper and dried sage.

Place the pork loin roast in an roasting pan, fat side up. Insert a BBQ meat thermometer in the thickest part of the meat and roast for 1 hour.

After 1 hour, add the mirepoix (diced onion, carrot and celery) and the diced apple to the bottom of the roasting pan. Continue to roast for about another 1 hour, until the internal temperatures reaches 145F.

Remove the pork loin roast from the pan and keep in warm place.

To prepare the gravy, heat the roasting pan over medium heat and cook until all liquids have evaporated and mirepoix is well browned. You can also empty the contents of the roasting pan into a cast iron pan and brown the mirepoix in it.

Add the stock to the pan. Deglaze the pan by scraping bits off the bottom with a wooden spatula, then pour the contents into a sauce pot.

Prepare a brown roux with the flour and 4 Tbsp of clarified butter. Start by heating the butter in a medium size pot over low heat. Slowly add the flour constantly stirring. Cook, frequently stirring, until the roux acquires light brown color and a nutty aroma.

Add the roux to the sauce pot with the stock, stir and bring to a gentle simmer. Simmer for about 15 minutes or until the mixture has thickened and slightly reduced.

While the gravy is simmering, preheat a large skillet with 2 tablespoons of butter over medium-high heat. Saute the apples slices on both sides, sprinkling a little but of sugar on each side as you cook them. The apple slices are done when they are browned and caramelized. Remove the apples, add cranberries and saute them for a couple of minutes, sprinkling a little bit of sugar on top, until they have softened up.

Remove the gravy from heat and strain. Use a wooden spoon the stir the gravy in the strainer to help the process go faster.

Cut the pork loin roast into chops. Garnish with gravy, about 2 ounces per one chop, and caramelized apples and cranberries.