Hard apple cider adds depth of flavor to the sweet maple gravy, but nonalcoholic cider works fine, too.
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)
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.
Oxmoor House Healthy Eating Collection
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