- 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
- Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight.
- 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 thermometer reads 160°-170°. Transfer the roast, apples and onion to a serving platter and keep warm.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Herbed Pork and Apples
"Works in the crock pot, just add extra apple juice. This is a wonderful treat during the week, when cooking time is limited."
"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."