Herbed pork and apples




Nice flavorful pork dish with apples. Perfect for the fall! Made this in the morning and just reheated this before dinner. My 2nd daughter had 4 servings!!

What I did:
Method 1:
  1. Used 2 lb pork tenderloin. 
  2. Instead of using the dried sage, thyme, rosemary, and marjoram, used McCoormick Smokehouse Maple rub.
  3. Seasoned pork overnight with salt, pepper, garlic salt, and smokehouse maple rub.
  4. Baked at 325 for 50 min. 
  5. Chopped 2 granny smith apples and 1 onion, and put around the pork after baking for 50 min. Sprinkled 5 tablespoons of brown sugar on top. 
  6. Baked for additional 50 min. 
  7. Did not top with the gravy in the recipe. The pork was flavorful and sweet enough without it.
Method 2 (tried this again 2nd time, but modified so that first marinated for 2 hrs):
  1. Used 2 lb pork tenderloin
  2. Combined 1/2 balsamic vinegar with 2 tablespoons maple smokehouse rub, and then added in 1/2 cup olive oil. (maybe next time use 1/3 cup balsamic vinegar and 1/3 cup cup olive oil)
  3. Put the pork tenderloin in bag, and poured above marinade into the bag. Marinated for 2 hours or overnight. I did it for 2 hours and was very flavorful.
  4. Preheat oven to 350
  5. Baked for in 9x9 metal plate for 1 hour. 30 min into that, I added in chopped granny smith apples, and 4 chopped shallots (could also use 1 chopped onion)
  6. After baking for 1 hour, transferred the pork, apples, and onions to flat pan, out of the vinegar/olive oil. Sprinkled brown sugar on top. Baked for another 45 min.
  7. Pork was very flavorful and tender.
Herbed Pork and Apples (~from allrecipes.com)

  1. 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
    • 2/3 cup real maple syrup

    Directions

    1. 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.
    2. Preheat oven to 325 degrees F (165 degrees C).
    3. Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
    4. 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.
    5. 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.

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