PORK AND APPLES
Prep Time: 50 Minutes
Cook Time: 2 Hours and 30 Minutes
In: 10 Hours
Makes 10 to 12 servings
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
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 160 degrees F (70 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.