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- Meat and poultry
- Roast pork
- Pork loin
This is a great autumn roast. Those who love to mingle sweet and savoury flavours will adore this!
236 people made this
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- salt and pepper to taste
- 2.75kg pork loin
- 4 tart apples - peeled, cored, cut into 2.5cm chunks
- 1 red onion, chopped
- 3 tablespoons dark brown soft sugar
- 250ml apple juice
- 160ml maple syrup
MethodPrep:1hr20min ›Cook:2hr30min ›Extra time:8hr chilling › Ready in:11hr50min
- In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over pork loin. Cover, and refrigerate for 6 to 8 hours, or overnight.
- Preheat oven to 170 C / Gas 3.
- Place pork loin in a shallow roasting tin, and roast in the preheated oven for 1 to 1 1/2 hours. Drain fat.
- In a medium bowl, mix apples and onion with dark brown soft sugar. Spoon around pork loin, and continue to cook for 1 hour more, or until the internal temperature of the pork is 70 degrees C. Transfer the pork loin, apples and onion to a serving platter, and keep warm.
- To make the gravy, skim excess fat from the dripping. Pour dripping into a medium heavy frying pan. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 225ml. Slice the pork, and serve with gravy.
Reviews & ratingsAverage global rating:(243)
Reviews in English (188)
I have made this 4 times now and it always gets rave reviews. I use a pork tenderloin roast and prepare it the day before. I rub it with all of the herbs and spices (salt, pepper, fresh garlic) and then wrap it up tightly in plastic wrap and keep it in the frig for about 24 hours. I let the roast cook for about 45 minutes, then add the apples and onions and let it cook for another hour to an hour and a half. I do use a meat thermometer. I spoon the apples and onions into a serving dish, put the roast on a platter, and then put the roasting pan on the stove and make the gravy right in that so that I get all of the drippings/flavor. In addition to the listed ingredients, I add a package of brown gravy mix and it works just great. I always think I will have left overs, but there is rarely enough left for a second meal!-26 Feb 2002
Michelle, this recipe is FABULOUS!! I cooked it today for 8 guests and they were so impressed!! The flavors were wonderful, I did marinate it overnight and the only change I made was to the gravy...I too added a pork based gravy mix to the drippings, Juice and syrup, this thickened and extended it. I also doubled the gravy portion knowing that my guest were big on gravy...so glad I did, they loved it!!! Contrary to what some people said, no one thought the gravy was too sweet, might have something to do with the brand of juice and syrup one uses.Anyway, I could go on, but just wanted to thank you for helping me out with a very successful dinner party.Jan-29 Dec 2002
My family loved this! I did have to change it a little. I didn't want to cook it in the oven I wanted to do it in a slow cooker so I got out the frozen roast ( I used a Boston Pork Roast) and rubbed the seasonings all over it then put it in the slow cooker. Then let it cook for about 5 hours on low. Then added the apples, onion and sugar and cooked 1 more hour. I made the gravy as directed. My family absolutly LOVED it! I will make this again!-23 May 2005