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Herbed Pork and Apples

1 ts Sage
1 ts Thyme
1 ts Rosemary
1 ts Marjoram
1 ts Salt
1 ts Pepper
1 Pork loin roast; about 6 pounds
4 md Tart apples; cut in chunks
1 lg Red onion; cut in chunks
3 tb Brown sugar
1 c Apple juice
2/3 c 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.


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