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HERBED PORK AND APPLES




Source of Recipe


ALL RECIPES






List of Ingredients



• 1TEASPOON DRIED SAGE
  
• 1 TEASPOON DRIED THYME
  
• 1 TEASPOON DRIED ROSEMARY
  
• 1 TEASPOON DRIED MARJORAM
  
• SALT AND PEPPER TO TASTE
  
• 6 LBS. 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
  
• 2/3 CUP REAL MAPLE SYRUP
  






Instructions



1. IN A SMALL BOWL, COMBINE THE SAGE, THYME ROSEMARY, MARJORAM, SALT AND PEPPER. RUB OVER ROAST.
   
2. COVER ROAST AND REFRIGERATE FOR 6-8 HOURS, OR OVERNIGHT.
   
3. PREHEAT OVEN TO 325 DEGREES.
   
4. PLACE ROAST IN A SHALLOW ROASTING PAN, AND BAKE IN THE PREHEATED OVEN FOR 1-1 1/2 HOURS. DRAIN FAT.
   
5. 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 150 DEGREES.
   
6. TRANSFER THE ROST, APPLES AND ONION TO A SERVING PLATTER, AND KEEP WARM.
   
7. 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 ROAST AND SERVE WITH GRAVY.