1 tsp. each: dried sage, thyme, rosemary and marjoram, crushed
1 tsp. salt
1 tsp. pepper
1 pork loin roast (with bone; about 6 lb.)
4 medium tart apples, cut into 1-inch chunks
1 large red onion, cut into 1-inch chunks
3 tbsp. brown sugar
1 c. apple juice
2/3 c. maple syrup

Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight.

Bake, uncovered, at 325°F for 1 1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until internal temperature reaches 160°F to 170°F.

Transfer the roast, apples and onion to a serving platter and keep warm. Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stove top). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice roast and serve with gravy.