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| 6 x ca. 450 g | Pork loin roast with bone |
| 1 Teelöffel | sage dried |
| 1 Teelöffel | thyme |
| 1 Teelöffel | rosemary crushed |
| 1 Teelöffel | marjoram |
| 1 Teelöffel | salt |
| 1 Teelöffel | pepper |
| 4 mittel | Tart apples; cut in 1" chunks |
| 1 gross | Red onion; cut in 1" chunks |
| 3 Esslöffel | brown sugar |
| 1 Tasse | apple juice |
| 2/3 Tasse | maple syrup |
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Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight. Bake, uncovered, at 325°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°.
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.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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