Ingredients
- 4 tart apples
- 1 pork loin roast
- 1 onion (red)
- 1 c apple juice
- 5/8 c maple syrup
- 3 tb brown sugar
- 1 ts salt
- 1 ts pepper
- 1 ts thyme
- 1 ts sage
- 1 ts rosemary
- 1 ts marjoram
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 internal tempeature reaches 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. 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.