Herbed Pork And Apples

• 1 tsp. dried sage
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. dried marjoram, crushed
• 1 tsp. salt
• 1 tsp. pepper
• 1 pork loin roast with bone (about 6 lb.)
• 4 medium tart apples, cut into 1-inch chunks
• 1 large red onion, cut into 1-inch chunks
• 3 Tbsp. brown sugar
• 1 c. apple juice
• 2/3 c. maple syrup

1. Combine herbs, salt and pepper; rub over roast.
2. Cover and refrigerate for several hours or overnight.
3. Bake, uncovered, at 325u0b0 for 1 1/2 hours.
4. Drain fat.
5. Mix apples and onion with brown sugar; spoon around roast.
6. Continue to roast 1 hour or until internal temperature reaches 160u0b0 to 170u0b0.
7. Transfer the roast, apples and onion to a serving platter and keep warm.
8. Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stovetop).
9. Add apple juice and syrup.
10. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.
11. Slice roast and serve with gravy. Yields about 12 servings.

sage, thyme, rosemary, salt, pepper, pork loin, tart apples, red onion, brown sugar, apple juice, maple syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=865151 (may not work)