For the Savory Chai Spice Rub:

1. In a small bowl, combine all the spices, salt, and pepper.

For the Pork Roast:

1. Preheat the oven to 400°F.
2. Pat the roast dry with paper towels and then coat on all sides with the chai spice rub, pressing it into the meat and ensuring everything is evenly covered.
3. Heat a large oven-safe skillet over high heat and add the oil.
4. Once the oil is hot and shimmering, add the pork roast and brown on all sides, about 4 minutes per side. Remove the roast from the pan, set aside on a plate, and reduce the heat to medium-low.
5. Add in the apple cider and chicken stock, scraping up any brown bits on the bottom of the pan. Cook until the liquids are reduced by half.
6. Add in the apples, onions, garlic cloves, rosemary, and sage. Season everything in the pan with a pinch of salt and pepper.
7. Slice a few rounds from the lemon and add them to the pan. Squeeze the remaining lemon juice over everything in pan. Sprinkle the brown sugar evenly over top and gently stir to combine everything.
8. Return the pork roast to the pan, nestling it into the apple and onion mixture.
9. Roast the pork for 40-50 minutes, or until a meat thermometer registers 145°F in the thickest part of the roast. I highly recommend you start testing your roast around 30 minutes, as every oven and roast is different. Keep checking every few minutes until it comes up to the correct temperature.
10. Remove the pork roast from the pan, tent with tin foil, and allow to rest on a cutting board for at least 20 minutes before you slice it.

To Serve:

1. Spoon the apple and onion mixture onto a large serving platter or individual serving plates.
2. Thinly slice the pork roast and place on top of the apple and onion mixture.
3. Drizzle over any accumulated pan juices and serve warm, alongside mashed potatoes or any other side dish you prefer.