Pork Loin With Apple, Pear, And Onion

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Oxmoor House


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2 teaspoons dried rosemary

1 teaspoon dried thyme

1 teaspoon dried marjoram

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (12-ounce) bottle hard apple cider (such as Woodpecker or Woodchuck)

1 (3-pound) boneless pork loin, trimmed

2 large tart cooking apples (such as Granny Smith, McIntosh, or Baldwin), cut into chunks

2 medium Bosc pears, each cut into 8 wedges

1 medium red onion, cut into 8 wedges

3 tablespoons brown sugar

2 tablespoons all-purpose flour

1/3 cup pure maple syrup

Rosemary sprigs (optional)

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