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<blockquote data-quote="moreluck" data-source="post: 352453" data-attributes="member: 1246">Herbed Pork &amp; Apples&nbsp;Ingredients<ol>
<li data-xf-list-type="ol">1 teaspoon dried sage</li>
<li data-xf-list-type="ol">1 teaspoon dried thyme</li>
<li data-xf-list-type="ol">1 teaspoon dried rosemary</li>
<li data-xf-list-type="ol">1 teaspoon dried marjoram</li>
<li data-xf-list-type="ol">salt and pepper to taste</li>
<li data-xf-list-type="ol">6 pounds pork loin roast</li>
<li data-xf-list-type="ol">4 tart apples - peeled, cored, cut into 1 inch chunks</li>
<li data-xf-list-type="ol">1 red onion, chopped</li>
<li data-xf-list-type="ol">3 tablespoons brown sugar</li>
<li data-xf-list-type="ol">1 cup apple juice</li>
<li data-xf-list-type="ol">2/3 cup real maple syrup</li>
</ol>Cooking Directions<ol>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Preheat oven to 325 degrees friend (165 degrees C).</li>
<li data-xf-list-type="ol">Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.</li>
<li data-xf-list-type="ol">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 friend (70 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.</li>
<li data-xf-list-type="ol">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.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 352453, member: 1246"] Herbed Pork & Apples [B]Ingredients[/B] [LIST=1] [*]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 [*]2/3 cup real maple syrup [/LIST] [B]Cooking Directions[/B] [LIST=1] [*]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 friend (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 160 degrees friend (70 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. [/LIST] [/QUOTE]

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