Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 45 minutes or until outside is browned.
Reduce oven temperature to 325°. Add broth to pan; cover and roast 2 hours longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Reserve pork drippings remaining in pan.
Meanwhile, in large nonstick skillet, toast pecans over medium-high heat 8 to 10 minutes or until lightly browned, stirring occasionally; transfer pecans to plate. Heat same skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes or until apples are lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.
In a cup, combine water and cornstarch; whisk into apple mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples and sauce over pork; sprinkle with pecans.