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La Belle Cuisine
Pork Loin Roast
with Apples and Onion
This is one of our all-time
teaspoon dried sage
teaspoon dried thyme
teaspoon dried rosemary
teaspoon crushed marjoram
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper, or to taste
and freshly ground pepper
to taste (lots of pepper!)
6-pound pork loin roast
medium tart apples, cored and
cut into 1-inch chunks
large red onion, cut into 1-inch chunks
tablespoons brown sugar
1/4 cup Calvados or other
cup apple juice
cup pure maple syrup
1/2 cup heavy cream,
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.
oven to 325 degrees F.
roast in a shallow roasting pan and bake for 1 to 1 1/2
apples and onion with brown sugar. Spoon around roast and con-
to cook for
1 hour more or until the internal temperature of the
160 degrees F.
Transfer the roast, apples and onion to a serv-
and keep warm.
excess fat from meat juices. Pour drippings into a heavy skillet.
Calvados, apple juice and syrup. Cook and stir over medium-
liquid has been reduced by half, about 1 cup. Reduce
in the cream, stirring, and cook the gravy a minute or so
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
Daily Recipe Index
Recipe Archives Index