|
Herbed Pork and Apples
| 1 |
teaspoon
each Dried Sage, Thyme, Rosemary and Marjoram, crushed |
|
1 |
teaspoon Salt |
| 1 |
teaspoon
Pepper |
| 1 |
Pork Loin
Roast with Bone, about 6 pounds |
| 4 |
Medium Tart
Apples, cut into 1-inch chunks |
| 1 |
Large Red
Onion, cut into 1-inch chunks |
| 3 |
tablespoons
Brown Sugar |
| ⅔ |
cup Maple
Syrup |
Directions:
Combine herbs, salt and pepper; rub over roast.
Cover and refrigerate for several hours or overnight. Bake,
uncovered, at 325° for 1-1/2 hrs. Drain fat. Mix apples and
onion with brown sugar; spoon around roast. Continue to roast 1
hour or until internal temperature reaches 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. Yield: about 12 servings. |
