Spice Rub: Mash together garlic, vinegar, caraway seeds, thyme, salt, pepper and cloves until in paste; spread all over pork. Let stand at room temperature for at least 30 minutes or wrap in plastic wrap and refrigerate for up to 24 hours.

Place pork in small roasting pan with wine, stock, vinegar, bay leaves and juniper berries (if using); sprinkle with salt. Roast in 325F/160C oven, basting often with pan juices, until no longer pink in centre of thickest part, about 2 hours.

Meanwhile, in skillet over medium-high heat, brown onions in half of the butter; with slotted spoon, transfer to bowl. To skillet, add remaining butter, apples and sugar; fry apples, turning often, until golden brown and tender-crisp. Scrape with pan juices into bowl with onions; set aside.

Transfer roast to carving board or platter; keep warm. Skim off and discard fat from roasting-pan juices; transfer to measuring cup and add enough stock or water to make 1 cup/250 mL. Pour into saucepan over medium heat and add onion mixture; simmer, covered, until apples and onions are tender.

With slotted spoon, arrange apples and onions around roast. Simmer sauce, uncovered, until thin gravy; pour into gravy boat and serve on side.

Makes 6 servings.