| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 12 | Servings | |
INGREDIENTS
| 6 | lb | Pork loin roast with bone |
| 1 | t | Dried sage |
| 1 | t | Thyme |
| 1 | t | Rosemary, crushed |
| 1 | t | Marjoram |
| 1 | t | Salt |
| 1 | t | Pepper |
| 4 | Tart apples, cut in 1" | |
| chunks | ||
| 1 | Red onion, cut in 1" | |
| chunks | ||
| 3 | T | Brown sugar |
| 1 | c | Apple juice |
| 2/3 | c | Maple syrup |
INSTRUCTIONS
Date: Fri, 23 Feb 96 17:21 PST From: sduller@mail.awinc.com (duller) Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight. Bake, uncovered, at 325øF 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 160-170ø. 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Have you kept your promise to God?”