About this recipe:This is a great autumn roast. The pork loin is perfectly seasoned and roasted, then roasted further with apples and onions. The juices make a lovely gravy with a hint of sweetness. Those who love to mingle sweet and savoury flavours will adore 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
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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.