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Herb-Crusted
Pork Loin Roast
with Apples and Onion
“A man seldom thinks with more earnestness of any thing
than he does of his dinner.”
~
Samuel Johnson
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Apples and Pears
Paul Cezanne
Buy This Art Print At AllPosters.com
Herb-Crusted
Pork Loin Roast
with Apples and Onion
This is one of our all-time
favorite roasts!
1
teaspoon dried sage
1
teaspoon dried thyme
1
teaspoon dried rosemary
1
teaspoon crushed marjoram
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper, or to taste
Salt
and freshly ground pepper to taste (lots of pepper!)
One
6-pound pork loin roast
4
medium tart apples, cored and cut into 1-inch chunks
1
large red onion, cut into 1-inch chunks
3
tablespoons brown sugar
1/4 cup Calvados or other fine-quality brandy
1
cup apple juice
2/3
cup pure maple syrup
1/2 cup heavy cream, room temperature
In
a small bowl combine the sage, thyme, rosemary, marjoram, garlic powder,
cayenne, salt and pepper. Rub over roast. Cover and refrigerate roast for
several hours or overnight.
Preheat
oven to 325 degrees F.
Place
roast in a shallow roasting pan and bake for 1 to 1 1/2
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
160 degrees F.
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 the
Calvados, apple juice and syrup. Cook and stir over medium-high
heat until
liquid has been reduced by half, about 1 cup. Reduce heat. Stir
in the cream, stirring, and cook the gravy a minute or so longer,
just until
it is heated through.
Taste and adjust seasoning for salt and pepper as necessary. Slice the
roast and serve it with the gravy. Serves 8.
Featured Archive Recipes:
Herb Crust Pork Loin with
Onion Gravy
Pork Loin with Apples, Cider
and Calvados
Pot-Roasted Pork
Loin in Red Wine
Rôtis de Porc à la
Boulangère
Standing Pork Roast
with Fresh Herbs
Index - Pork Recipe Archives
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Index
Recipe Archives Index
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