A savory combination of pork, apples and herbs accented with maple syrup.
Ingredients
1 tsp
dried sage
1 tsp
dried thyme
1 tsp
dried rosemary
1 tsp
dried marjoram
salt and pepper to taste
6 pounds
pork loin roast
4 each
tart apples - peeled, cored, cut into 1 inch chunks
1 each
red onion, chopped
3 tbsp
brown sugar
1 cup
apple juice
2/3 cup
real maple syrup
Instructions
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
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 160°F (70°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.
6.
Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.
