Brilliant! I will try it tomorrow night and let you know how it goes!

Peel and cut the sweet potatoes and the red onions in similiarly sized wedges. In a pan that would accommodate all of your onions and potatoes in a single layer, pour a couple of tablespoons of oil into the pan and put it over medium heat. Then sweat the onions and the potatoes in it so they are hot -- but not cooked through -- then pour enough cider in there so that the veggies are covered about 2/3rds of the way up. I would throw in some salt and pepper, a sprig of fresh sage and maybe a handful of prunes too. If you don't have prunes (or don't like them), I would sprinkle some brown sugar or a bit of maple syrup to cut the acidity of the cider a bit. Then you just put it covered in a 350 degree oven until the potatoes are cooked through, like 20-30 minutes depending on your wedge size.

O.K. I am loving all ideas...my husband would love the pork loin but I love the sweet potatoes and red onions...cheese1227, how would I go about braising these lovely ingrediants?

You could braise sweet potatoes and red onions in it.

Maybe you could roast a pork loin with a little sweet cider added to the hard cider. This time of year, I love to make a simple mix of country mustard and maple syrup to coat the loin, and then add cider to the roasting pan.

or this one: http://www.food52.com/recipes/1828_slow_cooker_pork_belly_with_braised_apples_and_cabbage Ridiculously good.

Or another idea - although if you didn't like the flavor it may be a bad one for you, but ... I like to reduce cider down to a syrup that I can then use in apple pie, or in a pan sauce, or over ice cream. I've done it with hard cider and sweet cider with success, but you may want to add a wee bit of sugar to the hard cider syrup.

Try using it to brine some pork, like in this recipe: http://bit.ly/dtZR8n