- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (12-ounce) bottle hard apple cider (such as Woodpecker or Woodchuck)
- 1 (3-pound) boneless pork loin, trimmed
- 2 large tart cooking apples (such as Granny Smith, McIntosh, or Baldwin), cut into chunks
- 2 medium Bosc pears, each cut into 8 wedges
- 1 medium red onion, cut into 8 wedges
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1/3 cup pure maple syrup
- Rosemary sprigs (optional)
- calories 244
- fat 6.1 g
- satfat 2.1 g
- protein 25.1 g
- carbohydrate 19.1 g
- cholesterol 62 mg
- iron 1.4 mg
- sodium 199 mg
- caloriesfromfat 23 %
- fiber 1.5 g
- calcium 43 mg
How to Make It
Combine first 6 ingredients in a large shallow dish or large zip-top plastic bag. Pierce pork several times with a fork, and add to marinade. Cover dish or seal bag; marinate in refrigerator at least 2 hours.
. Preheat oven to 350°.
. Remove pork from marinade, reserving marinade. Place pork in a shallow roasting pan; add apple, pear, and onion. Pour reserved marinade over pork, apple, pear, and onion; sprinkle evenly with brown sugar. Bake at 350° for 1 hour or until thermometer registers 155° (slightly pink). Place pork on a serving platter, and let stand 10 minutes.
. While pork stands, place flour in a medium saucepan. Carefully pour pan drippings into pan, stirring with a whisk until well blended. Stir in syrup. Bring to a boil; reduce heat, and simmer 1 minute or until gravy begins to thicken.
. Slice roast; serve with fruit, onion, and gravy. Garnish with rosemary sprigs, if desired.