Apple Rosemary Pork Roast from VEMA 2010 cookbook

4 tsp. dried rosemary
1-1/2 tsp. thyme
1-1/2 tsp. marjoram
salt & pepper
pork tenderloin (3 pounds)
12 oz. apple cider or hard cider
brown sugar
water
3 large baking apples, cored & cut into 1 inch cubes
1 large onion, cut into 1 inch pieces

Mix the herbs and salt and pepper in a small bowl, then rub the mixture into the tenderloin. Place it into a container, and pour the cider over the roast. Add water until the pork is totally submerged. Cover and refrigerate overnight.

Preheat oven to 325 degrees. Place roast in roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.

In a large bowl, mix apple and onion pieces. Place mixture around and on top of roast. Spoon brown sugar over the entire pan evenly. Place roast back into the oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees. Transfer roast, apples and onion onto a serving platter.

Gravy 
1/3 cup all-purpose flour
3/4 cup maple syrup

Brown flour in a skillet. Pour in marinade/drippings mixture from roasting pan. Stir in syrup. Cook and stir over high heat until th eliquid has thickened to desired consistency. Slice roast and serve with gravy.