I have one word for you...........TIMING

Because we all have been scared to death for years of undercooked pork virtually all methods used take too long. You need to "know" your cookware and stove/oven quite well and the rest is easy. Much like fish, there is a fine line between undercooked and dried out. Covered always does better whether baking or frying and you can then cook at a higher temp for less time and THAT will keep it moist.

Using apples, cider, onions, green pepper, and such is a good idea (I like black walnuts in there with the apples too) but if you can give a couple of tries at higher temp covered until you learn what is about right for your stove and cookware (I use stainless, heavy bottomed, copper clad pans)
this "new pork" will delight you.........REALLY!!!!

Spaw