Herbed Pork and Apples

Herbed Pork and Apples

PMCHAPMAN

"Whenever I make this roast for company they always ask for the recipe. I have also made this with a pork tenderloin and it comes out great!"
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Ingredients

10 h 50 m servings 358 cals
Serving size has been adjusted!
Original recipe yields 14 servings

Nutrition

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
  4. In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
  5. To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 183
  1. 237 Ratings

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Most helpful positive review

I have made this 4 times now and it always gets rave reviews. I use a pork tenderloin roast and prepare it the day before. I rub it with all of the herbs and spices (salt, pepper, fresh garlic...

Most helpful critical review

I'm sorry but I have to say I was disappointed with this recipe. The familly all liked the herb rub on the pork roast, but the gravy left a lot to be desired. The gravy was just too sweet and ...

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I have made this 4 times now and it always gets rave reviews. I use a pork tenderloin roast and prepare it the day before. I rub it with all of the herbs and spices (salt, pepper, fresh garlic...

Michelle, this recipe is FABULOUS!! I cooked it today for 8 guests and they were so impressed!! The flavors were wonderful, I did marinate it overnight and the only change I made was to the gr...

My family loved this! I did have to change it a little. I didn't want to cook it in the oven I wanted to do it in a slow cooker so I got out the frozen roast ( I used a Boston Pork Roast) and ...

Although the meat was very tender and tasted good, this didn't live up to my expectations based upon prior reviews. I had no meat drippings left with which to make the gravy, and my apples were...

I used Pork tenderloin -I sprinkled the brown sugar, apple juice and maple syrup over it when I added the apples and onion. It is more of a Juice/sauce then gravy but Ohhh sooo GOOD !!! Do Not c...

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 r...

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 j...

I made this recently and, like most everyone else says, we found it exceptional. I didn't have the time (or patience) to marinate it overnight, so just had the herbs on for a few hours...still t...

I love love love love love this recipe. It is AMAZING. It is GREAT reheated (as long as you pour some of the gravy over). I improvised and put all the liquids in with the loin while it was cooki...

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