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Herbed Pork and Apples

Total Time

Prep: 25 min. + chilling Bake: 2-1/2 hours


about 12 servings

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


  • 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 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.

Nutrition Facts

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

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