Title: Herbed Pork and Apples
Categories: Meat
Yield: 12 Servings

6 lb Pork loin roast with bone
1 ts Dried sage
1 ts Thyme
1 ts Rosemary; crushed
1 ts Marjoram
1 ts Salt
1 ts Pepper
4 md Tart apples; cut in 1"
-chunks
1 lg Red onion; cut in 1"
-chunks
3 tb Brown sugar
1 c Apple juice
2/3 c Maple syrup

Date: Fri, 23 Feb 96 17:21 PST

From: sduller@mail.awinc.com (duller)
Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for
several hours or overnight. Bake, uncovered, at 325øF for 1-1/2 hours.

Drain fat. Mix apples and onion with brown sugar; spoon around roast.
Continue to roast 1 hour or until internal temperature reaches 160-170ø.

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. Slice roast and serve with gravy.

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