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Herbed Pork and Apples
Whenever I make this roast for company they always ask for the recipe. I have also made this with pork tenderloin and it comes out great! Original recipe yield: 14 servings.
1/2 t Dried sage
1/8 t Dried thyme
1/2 t Dried rosemary
1/2 t Dried marjoram
salt and pepper to taste
3 ½ lb Pork loin roast
2 ¼ Tart apples - peeled, cored, cut into 1 inch chunks
5/8 Red onion, chopped
1 ½ T Brown sugar
1/2 c Apple juice
1/4 c Real maple syrup
1. 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.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
4. 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.
5. 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.
6. Serves 8