Ingredients
1 teaspoon each dried sage, thyme, rosemary and marjoram, crushed1 teaspoon salt1 teaspoon pepper1 bone-in pork loin roast (about 6 pounds)4 medium tart apples, cut into 1-inch chunks1 large red onion, cut into 1-inch chunks3 tablespoons brown sugar1 cup apple juice2/3 cup maple syrup
Preparation
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 thermometer reads 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 (or leave in the roasting pan if it can be heated on stove top). 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.
