Roast Pork Loin with Glazed Vegetables, Prunes and Apples

Name: Roast Pork Loin with Glazed Vegetables, Prunes and Apples
Ingredients: One 5-pound pork loin, boned, rolled and tied; 2 tablespoons chopped fresh sage leaves; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cups dry apple cider; 1 lemon slice; 6 small turnips, peeled, cut into olive shapes, approximately 12 pieces; 12 small onions, blanched and peeled; 6 carrots, peeled and cut into ¼-inch rounds; Granulated sugar; 6 large firm tart apples (such as Northern Spy or Granny Smith), peeled, cored, halved and cut into thirds; 6 large firm tart apples (such as Northern Spy or Granny Smith), peeled, cored, halved and cut into thirds; 6 large firm tart apples (such as Northern Spy or Granny Smith), peeled, cored, halved and cut into thirds; 1 tablespoon Dijon-style mustard; ½ cup crème fraîche or ⅔ cup heavy cream reduced by half; ½ cup crème fraîche or ⅔ cup heavy cream reduced by half