In a bowl, combine the sage, thyme, rosemary, marjoram, salt, and pepper. Rub the roast and let stand for 2 hours in the fridge

In another bowl, mix the apples and onions with the brown sugar, set aside

Preheat oven to 325°F Bake the pork roast for 1 hr or until internal temperature reaches

155°F; drain the fat and juices from the pan into a saucepan and add the apple mixture. Spoon the apples around the pork and cook for another 30 minutes

Remove the roast from the pan and let it rest. To make the gravy, pour drippings from the pan into a saucepan, skim the excess fat from the meat juices, and stir in the apple juice and syrup. Reduce over medium heat until the liquid has reduced by half. Pour over the top once the pork has been sliced