Herbed Pork and Apples

6 lb Pork loin roast with bone
1 ts Dried sage
1 ts Thyme
1 ts Rosemary; crushed
1 ts Marjoram
1 ts Salt
1 ts Pepper
4 md Tart apples; cut in 1" chunks
1 lg Red onion; cut in 1" 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 degrees F 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 temperature reaches 160-170 degrees.

Transfer the roast, apples and onion to a serving platter and keep warm. Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stovetop). 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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