When I serve this roast to guests, they never fail to ask for the recipe. This recipe also works well when I use pork tenderloin.
| Prep Time: | 1 hr 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 7 hrs |
| Total Time: | 10 hrs 50 mins |
| Servings: | 14 |
| Yield: | 14 servings |
Ingredients
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- salt and pepper to taste
- 6 pounds pork loin roast
- 4 tart apples – peeled, cored, cut into 1 inch chunks
- 1 red onion, chopped
- 3 tablespoons brown sugar
- 1 cup apple juice
- ⅔ cup real maple syrup
Instructions
- In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
- In a medium bowl, 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 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
- To make the gravy, skim excess fat from meat juices. Pour drippings into a medium 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.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 29 mg |
| Sugars | 18 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This pork loin roast was very tasty. I marinated 8 hours. Flavorful! I left the roast in accidentally to 160* which was a bit too long, but flavors were still delicious. ?(Pork loin roast cut had no fat, so it was a little dry.) Didn’t have the tart apples but had a lot of Fuji’s on hand. They were very good with this recipe. Made the gravy as directed and I served with rice pilaf. It was very well received and lots of compliments. I actually looked forward to the leftovers. This will become a regular recipe for sure!
It was ok. My guests seemed to like it more then I did. They raved about it . It was easy to enough to make ,and came out very tender . I will be making this again for sure.
Good idea but they had little to no apple flavor and the maple overpowered everything. Neat to try but was disappointing.
Husband and I thought this was amazing but please note I did change it a little. Cut ingredients in more than half cause only had 2.5lb pork loin. Used 1 apple only. I actually marinated in apple juice over night n put seasonings on right before baking. Then did everything else the same n the sauce was amazing too. Yummy
I made it twice. The first time I followed the recipe step by step. I came out good but too sweet for my taste. The second time I omitted the sugar and the maple syrup and added two teaspoons of cornstarch to the gravy to make it saucy. I also added the apples- onion mixture to the gravy and cooked it some more. The result was delicious. YUM!
I had a small pork tenderloin, an apple that accidentally froze (-28C in the car), and leftover fresh cranberries. Like others, I put them all together with the spices, brown sugar, onion, some maple syrup and cranberry juice instead of apple juice. Delicious. Super easy. Served with rice. Reduced cooking time and increased the temperature (very small pork loin and very hungry).
The elegant flavors in this dish made us think we were eating at a restaurant. I put the rub on the pork prior to freezing the meat. When I was ready to cook this recipe I had that much less work to do at once and the meat was very flavorful. When I made the gravy I used cranberry maple syrup and apple cider vinegar. I also put some of the cooked onions from the apple and onion mixture into the gravy while I cooked the gravy. Definitely will make this again.
This was a delicious roast. I covered it with foil for the first half of cooking and I wish I had baked it for longer during that step. I would like to have seen it closer to fall apart tender (while still holding it’s shape.) The apples and onions were cooked perfectly. I stirred mine once to keep them all moist. I wouldn’t call the sauce made at the end “gravy” but it was very good. I skipped the syrup and used corn starch to thicken mine. It was great!! Leftovers were wonderful also.
This is delicious! I make it in a crockpot. My go-to fall pork dish.
Put apples in maybe an hou before serving cooked in crock pot 3 hrs high. Haven’t tried gravy. Added extra brown sugar to apples
I made this but only used 1/3 cup of syrup. The dish was a huge hit and I will make this again!
HOLY COW THIS WAS FANTASTIC! While I love to cook, and rarely follow measurements – I used your recipe as a guideline to our personal preferences. I rubbed down the roast and let it sit for 8 hours. I didn’t have marjoram….and I don’t think we missed it, and I substituted spiced apple wine for the apple juice. I used a 3 pound pork loin since it is just myself and my husband, and he devoured it! Thank you for this recipe PMCHAPMAN !
Splendid.! Meat was juicy ,gravy was just right. Family loved it. Thanks
Came out fantastic! I used pork chops instead of pork loin. I added everything to a crockpot and cooked on low for several hours. I didn’t have sage or marjoram so i just doubled the thyme and rosemary. Also I didn’t make the maple syrup glaze and it was still amazing!
Variation: I used sliced pork and cut the cook time by more than half. I loved the herb seasoning. Also, for the apples- I added nutmeg and cinnamon spice. I served with some kale, the yummie gravy ( i used beef bouliban soup powder in the gravy) and mashed potatoes. My husband finished his plate! Who would know onions and apples would be such a terrific pair. Yum thanks for posting.
My son said to rate this 4.5 or 5. The last hour of cooking I followed another reviewer by drizzling the apple juice and maple syrup over the pork loin and the onion/apple mixture. I used a lite syrup and it worked fine. The whole family and our guest loved this recipe. Definitely will do again in the fall.
This was wonderful! Everyone loved pork but hated the apples. I still gave it 5 stars because without the apples the pork would not be as good & I will still use the apples again.
awesome. next time I’ll add more apple/onion/sugar as we loved it so much more we ate it all with half the loin…no left overs!
We loved this recipe! I marinaded the roast with the herbs for close to 24 hours, then put it and the apples/onion in the crockpot since it was a weekday and I didn’t have time to roast it. I didn’t have maple syrup so we skipped that step and still, it was delicious. The apples got really soft in the crockpot (still delicious) so if you are making it in a crockpot, I’d recommend cooking the roast for 3-4 hours before putting the apples in and they probably would be the perfect consistency.
Yum yum! And also healthy and low sodium!
I actually used a three pound pork butt roast but kept everything the same. I did use a quality Canadian maple syrup. Absolutely off the hook. We absolutely loved this roast. I served this with a homemade vegetable baked stuffing and drizzled the “gravy” over the top of it. HUGE hit. This recipe’s a keeper.