Herbed Pork and Apples Recipe
- 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
- 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.
1 each: 333 calories, 11g fat (4g saturated fat), 91mg cholesterol, 277mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 32g protein
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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.