Do pigs like to eat apples?

On Sunday, J and I used the rest of the apples that we had from when we went to Eckert's and made another apple crumb pie. Deliciousness.

Also, last night we ventured into the world of serious cooking when we made Caramelized Pork Loin with Apples. It was delish, so here's the recipe:
Prep: 20 mins; Cook: about 1 hour
2 T packed brown sugar
1 t ground cumin
3/4 t salt
1/8 t ground red pepper [we used chili powder]
1/8 t black pepper
1 garlic clove, minced
1 boneless pork loin, trimmed (about 2.5 pounds)
Cooking spray
2 medium onions, cut into wedges [we used yellow onions]
1/3 c balsamic vinegar
2 T butter
2 Granny Smith apples, cut into wedges
2 Rome apples, cut into wedges [we used 4 Fuji apples instead of 2 and 2, and they were tasty]

1. Preheat oven to 425.
2. Combine first 5 ingredients in a small bowl.
3. Rub garlic over surface of trimmed pork loin. Heat a large skillet coated with cooking spray over medium-high heat. Add pork and onion; cook, turning occasionally, 10 minutes or until browned on all sides.
4. Place pork in a 13- x 9-inch baking dish coated with cooking spray. Sprinkle the sugar mixture over the roast. Arrange the onion around pork, and drizzle with vinegar. Bake at 425 for 20 minutes. Meanwhile...
5. Melt the butter in a large skillet over medium-high heat. Add apples and saute 5 minutes or until golden.
6. Remove the pork from the oven and arrange apples around the meat; reduce heat to 350 and cook an additional 20 minutes or until pork is done. [It took us about 25 minutes for this step.]
7. Pour pan drippings into a medium saucepan and cook over medium-high heat until reduced to 1/3 c (about 14 minutes). Drizzle over pork, apples, and onion.