Herbed Pork and Apples

Herbed Pork and Apples
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • salt and pepper to taste
  • 6 pounds pork loin roast
  • 4 tart apples - peeled, cored, cut into 1 inch chunks
  • 1 red onion, chopped
  • 3 tablespoons brown sugar
  • 1 cup apple juice
  • 2/3 cup real maple syrup



  1. In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
  4. In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
  5. To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

04/08/2017
Herbed Pork and Apples, recipe PT15M PT1H 5 455 calories
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