| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
12 |
Servings |
INGREDIENTS
| 6 |
lb |
Pork loin roast with bone |
| 1 |
ts |
Dried sage |
| 1 |
ts |
Thyme |
| 1 |
ts |
Rosemary; crushed |
| 1 |
ts |
Marjoram |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 4 |
md |
Tart apples; cut in 1" chunks |
| 1 |
lg |
Red onion; cut in 1" chunks |
| 3 |
tb |
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 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.
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.
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