Herbed Pork and Apples recipe

14 servings

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried marjoram

salt and pepper to taste

6 pounds pork loin roast

4 tart apples - peeled, cored, cut into 1 inch chunks

1 red onion, chopped

3 tablespoons brown sugar

1 cup apple juice

2/3 cup real maple syrup

In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper.

Rub over roast.

Cover, and refrigerate roast for 6 to 8 hours, or overnight.

Preheat oven to 325 degrees F (165 degrees C).

Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours.

Drain fat.

In a medium bowl, mix apples and onion with brown sugar.

Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 160 degrees F (70 degrees C).

Transfer the roast, apples and onion to a serving platter, and keep warm.

To make the gravy, skim excess fat from meat juices.

Pour drippings into a medium heavy skillet.

Stir in apple juice and syrup.

Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.

Slice the roast, and serve with gravy.