Pork Loin with Apple, Pear, and Onion

Ingredients

• 12 ounce apple cider hard (such as Woodpecker or Woodchuck)
• 0.3 teaspoon pepper black freshly ground
• 3 pound pork loin boneless trimmed
• 2 medium bosc pear cut into 8 wedges
• 3 tablespoons brown sugar 
• 1 teaspoon marjoram dried
• 2 teaspoons rosemary dried
• 1 teaspoon thyme dried
• 2 tablespoons flour all-purpose
• 0.3 cup maple syrup pure
• 1 medium onion red cut into 8 wedges
• 0.8 teaspoon salt 
• 2 large baking apples are apples that have a sweet-tart balance and hold their shape when cut into chunks (such as Granny Smith, McIntosh, or Baldwin)

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• ziploc bags

Directions

1. 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.
2. . Preheat oven to 35
3. Remove pork from marinade, reserving marinade.
4. Place pork in a shallow roasting pan; add apple, pear, and onion.
5. Pour reserved marinade over pork, apple, pear, and onion; sprinkle evenly with brown sugar.
6. Bake at 350 for 1 hour or until thermometer registers 155 (slightly pink).
7. Place pork on a serving platter, and let stand 10 minutes.
8. . 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.
9. . Slice roast; serve with fruit, onion, and gravy.
10. Garnish with rosemary sprigs, if desired.