1. Place pork loin roast on large piece of waxed paper. Sprinkle evenly with salt, pepper and thyme leaves. Roll in flour and shake off excess.
2. In large Dutch oven, heat oil over medium heat. Add roast and brown evenly on all sides; remove and set aside.
3. To same Dutch oven, add onion and cook over medium heat for about 5 minutes until onion begins to caramelize. Stir in apples and mushrooms and continue to cook for 5 minutes. Move vegetables to sides and return pork to Dutch oven. Pour wine over pork and add about 1 cup of water. Cover with tight-fitting lid and place in 325 degree oven for 2½ to 3 hours.
4. Remove pork and mushroom mixture to serving platter, reserving pan juices in Dutch oven. Place over medium-high heat and reduce down juices down by about ½. Stir in half-and-half and heat through. Drizzle over pork and serve.
Fat: 13 g
Carbohydrates: 10 g
Sodium: 330 mg
Fiber: 2 g
Protein: 37 g
Cholesterol: 100 mg