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3 hours
Prep: 30 minutes
Cook: 2 hours
1890 calories per serving view nutrition facts
8-10 servings
suggest servings
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| 1 | teaspoon | sage | |
| 1 | teaspoon | thyme | |
| 1 | teaspoon | rosemary leaves | |
| 1 | teaspoon | marjoram | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | black pepper | |
| 6 | pounds | pork loin roast | |
| 4 | medium | apples, tart | cut into chunks |
| 1 | large | red onion | cut in chunks |
| 3 | tablespoons | brown sugar | |
| 1 | cup | apple juice | |
| 2/3 | cup | maple syrup |
Combine herbs, salt and 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 1 hour or until internal tempeature reaches 160 - 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.
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.
| % Daily Value* | |
| Total Fat 92.0g | 142% |
| Saturated Fat 35.0g | 173% |
| Trans Fat 0.0g | |
| Cholesterol 545mg | 182% |
| Sodium 1036mg | 43% |
| Total Carbohydrate 76.0g | 25% |
| Dietary Fiber 3.0g | 11% |
| Sugars 66.0g | |
| Protein 180.0g | 361% |
| Vitamin A | 2% | Vitamin C | 69% | |
| Calcium | 26% | Iron | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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