Ingredients
| 1 tsp. | sage | | 1 tsp. | thyme | | 1 tsp. | rosemary | | 1 tsp. | marjoram | | 1 tsp. | salt | | 1 tsp. | pepper | | 1 (6 lbs.) | 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 |
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Instructions
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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