Monday, September 22, 2014

Pork and Apples with Maple Gravy

· 1 teaspoon each sage, thyme and rosemary
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 bone-in pork loin roast (about 6 pounds)
· 4 medium tart apples, cut into 1-inch chunks
· 1 large onion, cut into 1 inch chunks
· 3 tablespoons brown sugar
· 1 cup apple juice
· 2/3 cup maple syrup

1. Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight.
2. Bake, uncovered, at 325 degrees for 1 ½ hours in a roasting pan. Drain fat. Mix apples and onion with brown sugar and spoon around the roast. Continue to roast 1 hour or until meat thermometer reads around 165 degrees.
3. Transfer the roast, apples and onions to a serving platter and keep warm. Skim excess fat from meat juices and pour into a heavy skillet. Add apple juice and maple syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.
4. Slice roast and serve with gravy.

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