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. Source: Taste of Home Magazine.