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Herbed Pork and Apples

SUBMITTED BY: PMCHAPMAN PHOTO BY: STACYEMT1

"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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Read Reviews (159)

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PREP TIME	1 Hr 20 Min
COOK TIME	2 Hrs 30 Min
READY IN	10 Hrs 50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
salt and pepper to taste
6 pounds pork loin roast
4 tart apples - peeled, cored, cut into 1 inch chunks
1 red onion, chopped
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup

What to Drink?
	Chardonnay
	Shaggy's Manhattan

DIRECTIONS

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.
Preheat oven to 325 degrees F (165 degrees C).
Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
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 160 degrees F (70 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
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.

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REVIEWS

Reviewed on Jan. 30, 2004 by JANBUZZ

Michelle, this recipe is FABULOUS!! I cooked it today for 8 guests and they were so... MORE

Reviewed on Jan. 30, 2004 by KARMALA

I have made this 4 times now and it always gets rave reviews. I use a pork tenderloin roast... MORE

Reviewed on Jan. 30, 2004 by KIMAR

Although the meat was very tender and tasted good, this didn't live up to my expectations... MORE

Reviewed on May 23, 2005 by M_WHITE25

My family loved this! I did have to change it a little. I didn't want to cook it in the oven... MORE

Reviewed on Jan. 30, 2004 by JULIERICHMOND

I served this for Christmas dinner a pork rib roast, and it was fantastic. The gravy came out... MORE

Reviewed on Oct. 9, 2006 by CURTISLEE

My family thought this meat was the bomb. I used a five pound hunk of meat and it was done in... MORE

Reviewed on Jan. 19, 2006 by KIMTUTTLE

This is the best recipe I've gotten from this site. Sooooo good. The only thing I did... MORE

Reviewed on Dec. 18, 2005 by NAMVS

I love love love love love this recipe. It is AMAZING. It is GREAT reheated (as long as you... MORE

Reviewed on Jan. 30, 2004 by Robin Seidel

I made this recently and, like most everyone else says, we found it exceptional. I didn't have... MORE

Reviewed on Mar. 14, 2006 by LEXIANDJACK

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.

LEXIANDJACK
Mar. 14, 2006

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!

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7 users found this review helpful

This recipe makes a delicious, savory roast; my family enjoyed this very much. Because we were... MORE

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