Pork Tenderloin


1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon crushed marjoram
1 (6 pound) pork tenderloin
4 medium tart apples - cored and cut into 1 inch chunks
1 large red onion - cut into 1 inch chunks
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup

Combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover and refrigerate roast for several hours or overnight. Preheat oven to 325 degrees. Place roast in a shallow roasting pan and bake for 1 to 1 1/2 hours. Drain fat. 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 160 degrees. Transfer the roast, apples and onion to a serving platter and keep warm. Skim excess fat from meat juices. Pour drippings into a 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. Yield: 8 servings