Herbed Pork and Apples

1 tsp. sage
1 tsp. thyme
1 tsp. rosemary
1 tsp. marjoram
1 tsp. salt
1 tsp. pepper
1 (6 lb.) pork loin roast
4 md. tart apples, cut in chunks
1 lg. red onion, cut in chunks
3 tbsp. brown sugar
1 cup apple juice
2/3 cup maple syrup

Directions:

Combine herbs, salt and pepper; rub over roast. Cover and refrigerate forseveral hours or overnight. Bake, uncovered, at 325°F for 1-1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until internal tempeature reaches 160-170°F. Transfer the roast, apples and onion to a serving platter and keep warm. Skim excess fat from meat juices; pour into a heavy skillet. 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.

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Submitted by can sayali on November 02, 2001

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