Jolene found a great recipe on Allrecipes.com for a Pork Loin which is below, but decided to can up the pork to make it easier for a quick meal.
So for canning, here are the measurements for Jolene's recipe:
Apple Butter Pork Loin
2 (2 pound) boneless pork loin roast
2 cups apple juice
1/2 cup apple butter
From Jolene: "When I canned it, I omitted the spices and brown sugar. I took as much fat as I could off the pork loins and sliced them about 1/2" thick. Packed them into hot jars, topped with a Tbs or so of my homemade apple butter which mine has enough spices in it, that's why I didn't add anymore. I added a 1/2 tsp salt and poured hot apple juice over top. I would of prefered cider, but none to be found, Mott's fresh pressed apple juice is a great substitute for cider. Run spatula around inside and add more juice to 1" headspace, add lids and process in a pressure canner for 90 minutes for quarts @ 10lbs. of pressure."
Here is the original recipe from Allrecipes.com that Jolene adapted for canning.
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
