|
Ingredients: |
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
6 pounds pork loin roast
4 tart apples - peeled, cored and cut into 1 inch
1 red onion, chopped
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup |
|
Directions: |
Combine the sage, thyme, rosemary, marjoram, salt and pepper.
Rub over roast. Cover and refrigerate roast for several hours
or overnight. Preheat oven to 325º F (165º C).
Place roast in a shallow roasting pan and bake for 1 to 1 1/2
hours. Drain fat. 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 160º F (70º C).
Transfer the roast, apples and onion to a serving platter
and keep warm. Skim excess fat from meat juices. Pour drippings
into a 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 |
|
Helpful Hints &
Tips: |
I have also made this with a pork tenderloin and it comes
out great! |
