Rub the roast with the snipped sage and 1 teaspoon of the pepper. Place roast, rib side down, in a shallow roasting pan. Place bacon slices across top of roast. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1 to 1-1/4 hours or until meat thermometer registers 130 degree F.
Remove pan from oven. Add apples, onion, garlic, and the whole sage leaves to roasting pan. Sprinkle with salt and remaining 1/2 teaspoon pepper. Stir fruit and vegetables to coat with pan juices. Return to oven and roast for 25 to 30 minutes more or until apples and onion are golden and tender and meat thermometer registers 155 degree F, stirring apple and onion mixture several times during roasting.
Transfer the pork to a serving platter. Cover with foil; let stand for 15 minutes. (The temperature of the meat after standing should be 160 degree F.)
Using a slotted spoon, transfer the apple and onion mixture to a large bowl; cover and keep warm. Pour drippings from the roasting pan into a small saucepan, scraping out, and including, the crusty browned bits. Stir in apple juice. Bring mixture just to boiling over medium heat. Pour over the apple mixture, tossing to coat.
To serve, spoon the apple mixture around the pork roast. If desired, garnish with additional sage sprigs. Makes 6 to 8 servings.