Ingredients
14
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
- •0.66666668653488 cup real maple syrup
Instructions
- 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 145 degrees F (63 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.
Nutritional Facts
Per 14 servings
- Calories: 358
- Carbohydrate: 21g
- Fat: 21g
- Fiber: 1g
- Protein: 20g
- Sugar: 18g
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