Herbed Pork and Apples
Source of Recipe
Debra Rossi
List of Ingredients
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried marjoram
salt and pepper to taste
6 pounds center cut pork loin roast
4 tart apples-peeled, cored, cut into 1 inch chunks
1 red onion, chopped
3 tbsp. brown sugar
1 cup apple juice
2/3 cup real maple syrupRecipe
In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast 6 to 8 hours, or overnight. Preheat oven to 325 degrees. 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. 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-high heat until liquid has been reduced by half, about 1 cup. Slice the roast and serve with gravy.
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