1
t. dried sage
1 t. dried thyme
1 t. dried rosemary
1 t. crushed marjoram
1 (6 pound) pork tenderloin
4 medium tart apples - cored and cut into 1 inch chunks
1 large red onion - cut into 1" chunks
3 T. brown sugar
1 cup apple juice
2/3 cup real maple syrup
Combine
the sage, thyme, rosemary, marjoram, salt and pepper. Rub over
roast. Cover and refrigerate roast for several hours or
overnight. Preheat oven to 325º. Place roast in a shallow roasting
pan and bake for 1 to 1½ hours. Drain fat. Mix apples and onion
with brown sugar. Spoon around roast and continue to cook for 1
hour more or until the internal temperature of the roast is 160º.
Transfer the roast, apples and onion to a serving platter and
keep warm. Skim excess fat from meat juices. Pour drippings into
a heavy skillet. Stir in apple juice and syrup. Cook and stir
over medium-high heat until liquid has been reduced by half, about
1 cup. Slice the roast and serve with gravy. Yield: 8
servings
