Herbed Pork And Apples

• 1 teaspoon each dried sage, thyme, rosemary and marjoram, crushed
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 bone-in pork loin roast (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
• 1 cup apple juice
• 2/3 cup maple syrup

1. Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight.
2. Bake, uncovered, at 325u0b0 for 1-1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until thermometer reads 160u0b0-170u0b0. Transfer the roast, apples and onion to a serving platter and keep warm.
3. 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.

sage, salt, pepper, loin roast, tart apples, red onion, brown sugar, apple juice, maple syrup

Taken from www.tasteofhome.com/recipes/herbed-pork-and-apples/ (may not work)