| 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?”