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Herbed Pork and Apples

 Herbed Pork and Apples
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
12 ServingsPrep: 25 min. + chilling Bake: 2-1/2 hours


  • 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 meat 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.

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Herbed Pork and Apples (continued)

Nutritional Facts: 1 serving (1 each) equals 333 calories, 11 g fat (4 g saturated fat), 91 mg cholesterol, 277 mg sodium, 26 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.