Pork: In bowl, combine apple juice concentrate, maple syrup, vinegar, oil, Worcestershire, salt, cinnamon and pepper. Place in large plastic food-storage bag with pork roast. Refrigerate 4 hours or overnight, turning occasionally.

Prepare outdoor grill with hot coals arranged for indirect grilling, or heat gas grill for indirect grilling. Remove pork from marinade; reserve marinade.

Grill pork over indirect heat, covered, 1-1/2 hours or until internal temperature registers 160 degrees F on instant-read meat thermometer. Remove pork from grill; let rest 10 minutes.

Meanwhile, place marinade in medium-size saucepan. Bring to a boil; reduce heat and simmer 5 minutes. In a small cup, stir together cornstarch and water. Stir into marinade. Gently boil 1 minute or until thickened.

Apple Rings: In large bowl, stir together butter, maple syrup and cinnamon. Add apple rings; toss to coat.

Grill apple rings over direct heat 2 to 3 minutes on each side or until glazed and tender. Serve pork with sauce and apples.

Heat oven to 375 degrees F. Place pork on rack in broiler pan. Roast 1 to 1-1/2 hours (internal temperature 160 degrees F). Let rest 10 minutes. Heat broiler or stove-top grill pan. Broil apple rings 4 to 6 inches from heat 3 minutes each side, or cook in pan 2 to 3 minutes each side.