Preheat oven to 325.

Combine flour, salt, rosemary and pepper.

Rub over the pork roast.

Heart the oil in a large roasting pan over medium high heat and brown the pork roast.

When browned, reserve roast to a side plate and add the onions, garlic, butter and herb bouquet to the pan. Saute briefly and place roast back in pan on top of onion mixture.

Cover loosely with aluminum foil and bake at 325 for 1hour.

Baste pork with pan juices and add apples, cider and Calvados to the roasting pan.

Baste apples and onions.

Continue to bake tented with foil for 1 hour.

Raise oven temperature to 400, uncover and baste.

Cook at 400 for another hour until internal temperature is 175 degrees.

Remove pan from oven, placing roast on a platter, surround with the apples and onions, discard the bouquet.

Let roast rest for 10 minutes while you return the pan to high heat on the stove top, reducing the sauce by half.

Slice roast, arranging the meat on a platter. Pour the sauce, apples and onions over the pork and serve.