Herbed Pork and Apples Recipe
Herbed Pork and Apples Recipe photo by Taste of Home
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Herbed Pork and Apples Recipe

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Whenever I make this dish for friends and family, I'm reminded of the wonderful scent of the Maine orchards where we picked our own apples every fall until we moved to Missouri last year. The aroma of the pork and apples certainly takes the chill out of crisp autumn air. -Louise Keithley, Columbia, Missouri
TOTAL TIME: Prep: 25 min. + chilling Bake: 2-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 2-1/2 hours
MAKES: 12 servings


  • 1 teaspoon each dried sage, thyme, rosemary and marjoram, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bone-in pork loin roast (about 6 pounds)
  • 4 medium tart apples, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 3 tablespoons brown sugar
  • 1 cup apple juice
  • 2/3 cup maple syrup

Nutritional Facts

1 each: 333 calories, 11g fat (4g saturated fat), 91mg cholesterol, 277mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 32g protein.


  1. Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight.
  2. Bake, uncovered, at 325° for 1-1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until meat thermometer reads 160°-170°. Transfer the roast, apples and onion to a serving platter and keep warm.
  3. Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stove top). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice roast and serve with gravy. Yield: about 12 servings.
Originally published as Herbed Pork and Apples in Taste of Home August/September 1994, p25

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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mamatucker User ID: 2223306 2774
Reviewed Nov. 5, 2008

"Works in the crock pot, just add extra apple juice. This is a wonderful treat during the week, when cooking time is limited."

mamatucker User ID: 2223306 8312
Reviewed Oct. 27, 2008

"This is very good. I can not always find a good deal on a bone in, so I use without bone, works just as well. I am trying in a crock pot today to see if it works, since I do not make the gravy. But the taste of the oven one is wonderful. All of my family loves this."

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