"It makes my mouth water just thinking about it" Lyn Saunders

Herbed Pork Loin and Apples

Try one of our great apples in this entree!

1 tsp. each dried sage, thyme, rosemary & marjoram, crushed
1 tsp. salt
1 tsp. pepper
1 pork loin roast with bone (about 6 lbs.)
4 medium tart apples, cut into 1" chunks
1 large red onion, cut into 1" chunks
3 tbsp. brown sugar
1 cup apple juice
2/3 cup maple syrup
Combine herbs, salt & pepper; rub over roast. Cover and refrigerate for several hours or overnight. Bake, uncovered, at 325° for 1-1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast one hour or until meat thermometer reads 160° to 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 stovetop). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.

Serving Information

Slice roast and serve with gravy.
Additional Information
Difficulty Level: 3 ·  Preparation Time: overnight ·  Recipe Source: Gladys Adams Howell, Dothan, Alabama (Lyn Saunders' aunt) ·  Serves: 12 ·  Cooking Time: up to 2 1/2 hrs total ·  Where To Cook: oven ·