Ingredients:

1 tsp each dried sage, thyme, and marjoram

1 tsp salt

1 tsp pepper

1 pork loin roast (about six pounds w/ bone)*

4-6 medium tart apples cut into 1 inch chunks

1 large vidalia or red onion, cut into 1 inch chunks

3 Tbsp brown sugar

1 cup apple juice

2/3 cup maple syrup

optional: additional brown sugar and apple juice

* Size of roast may be increased/decreased or boneless pork roast used. Adjust cooking time accordingly.

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1. Combine herbs, salt and pepper. Rub over roast. Cover & refrigerate several hours or overnight.
   Optional: if you have a kitchen injector, mix a tablespoon of brown sugar with 1/4 to 1/2 cup apple juice and inject into roast.
2. Bake uncovered at 325° for 1 1/2 hours. Drain fat.
3. Mix apples & onion with brown sugar. Spoon around roast.
4. Continue to roast for 1 hour or until internal temperature reaches 160° to 170°.
5. Transfer roast, apples and onion to a serving platter & keep warm.
6. Pour juice into heavy skillet.
7. Add 1 cup apple juice & 2/3 cup maple syrup.
8. Cook and stir over medium high heat until liquid is reduced by half.
9. Slice roast and serve with gravy.