Delicious! This dish is perfect for holiday dinners as well!

I loved this recipe. Simple and elegant. I did not use the gravy just because I did not have the time. Everyone loved it at the event I catered. Goes great with the Roasted Potatoes

I made this recipe for Christmas Dinner & my family loved it. I rubbed the pork roast with the herbs early the day before & cooked it until the thermometer read the appropriate temperature. I was going to follow the advice of several other reviewers who said they added a packet of gravy mix but I neglected to pick some up at the store. So, I made the gravy as the recipe said & since it didnt thicken up, no one wanted it. Which is the only reason I'm giving the recipe as it is written 4 stars. However, the pork itself impressed even the professional chef who was there!

This was so good! I had to substitute poultry seasoning and Bells seasoning for the herbs listed because I couldn't find my rosemary,but the end result was awesome! My DD said that she was full but could not stop eating it. I was worried that the gravy would be too sweet, even after following previous reviewers advice to add pork gravy mix, but it was just perfect! The meat was moist and flavorful, and the sauce was so good served over our mashed potatoes. Thank you for sharing this wonderful recipe.

My picky family loves this recipe and it has become a favorite.

This recipe is dependant upon the quality of your pork roast. A wonderfully fragrant array of herbs makes this dish seem almost a delicacy. Pay attention to your herb rub and you cant go wrong. A great way to insure its moist is to let it cook with the fat side up so its juices travel all they way through it on thier way down to the pan.

This was fabulous! The entire family and our guests thoroughly enjoyed it. I didn't have sage so I just left it out and it was still great. I did add about a tablespoon of disolved corn starch to the sauce when it was almost done to thicken it a little. The only difference I will make next time is to add a couple more apples. If your family likes apples they go fast!

This recipe is absolutely delicious! I wouldn't change a thing...

This was one of the best tasting and easiest pork recipes that I've made. I modified the recipe a bit. I didn't peel my apples. When I added the apples and onions I added a bit of white wine to the roasting pan. I also omitted the apple juice when I made the gravy, and added more wine instead. The pork turned out very juicy and tasty.

My family thought this meat was the bomb. I used a five pound hunk of meat and it was done in an 1 1/2 hours. I just covered the meat with foil. It kept the meat warm and allowed the inside juices to flavor the meat even more, while the onion/apple mixture baked in the oven. My wife and son didn't care for the onion/apple mixture but they have very pedestrian pallets (don't tell them I said that). Their MAJOR loss. I thought it was insanely declicious. I also served Bavarian sauerkraut, "Garlic Mashed Potatoes Secret Recipe," and some brown and serve rolls with brushed on melted butter and dried parsley (in the oven for a few minutes) on the allrecipes website--for wonderful compliments to this dish. The herb mixture was dead-on perfect! Nice one!

This roast was awesome! I used a 2.5 lb roast and cooked it for a total of 2 1/2 hours uncovered. It was PERFECT! Very moist. I put apple cider and water in the bottom of the roasting pan which helped to keep it moist. I added the apples and onions for the last hour of cooking and they turned out great. I too skipped the whole syrup/juice/gravy thing only because I didn't want to bother. Instead I used two pork gravy packets, and used 1/2 cup of cider in it and the rest water. OH...also make sure you put the rub on the night before and wrap in plastic wrap, then let sit in the fridge overnite. This really helps lock in the flavor. This one is definitely a keeper!!

We didn't find this overall sweet, but very delicous. I rubbed the spices on the pork the night before, making a few incisions in the meat and wrapping well in plastic wrap. This let the flavor of rub really get into the meat. I added 2 lbs of cubed red potatoes to the pan. To the pan drippings, I added two packets of pork gravy mix. This lovely roast was a huge hit at a boss dinner!

This was very good even though all I had to rub on it was sage, salt and pepper. I didn't have "real" maple syrup, but I did have Mrs. Butterworth. One of the best recipes I've tried from this site and I will definitely make again!

Apples pair so well with pork. This recipe was excellent. I served it Christmas Eve, and everyone enjoyed it.

This recipe makes a delicious, savory roast; my family enjoyed this very much. Because we were pressed for time today and this evening I decided to omit the gravy/sauce entirely. I did rub the roast with the herbs, salt and pepper, and then let it sit overnight in the fridge. When I was ready to put the roast into the oven I chopped up the red onion and a big bunch of celery hearts, put this on the bottom of the roasting pan and set the roast on top, and then let this bake for one hour. Then I chopped up the apples, thickly sliced three large yams, and after stirring this mixture up with the brown sugar I arranged the apples and yams around the roast and then poured one cup of apple juice over all. The addition of the apple juice loosened all of the baked bits of carmelized onion and mixed with the drippings from the roast to make a wonderful sauce that I used for basting. I put the pan back in the oven for another two hours (only used a 4-pound pork loin roast), and afterwards enjoyed a terrific one-dish meal. Next time I'll make sure that I have enough time to make the sauce with the maple syrup as I am certain that must be quite delicious as well. Thank you for this great recipe!