Pork Roast with Thyme and Apples

Here's another pork loin with thyme. The thyme plant that I brought in from the garden has completely dried up and is bare now so that's the end of thyme. Well that sounds a little ominous  : 0

Ingredients:

2  1/2 lb boneless pork loin
3 red delicious apples
2 onions
3 tbsps olive oil, divided
(herbed) sea salt
black pepper
6 garlic cloves, minced, divided
1 tbsp dry thyme leaves
1 tsp fennel seeds

Quarter the onions and core and quarter the apples. Mince 3 garlic cloves and toss with the onions and apples along with 2 tbsps olive oil. Place them around the sides of a large baking pan. Salt and pepper to taste.

Mince the other 3 garlic cloves and mix with fennel, thyme, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp olive oil. (This smells so good!)

Rub this mixture all over the pork loin and place it in the center of the roast pan.

Place in a 400 F oven for 1 hr and 40 minutes.  After 1 hour add 2 tbsps of water or wine to the pan and spoon the juices over the roast. You may also want to remove the apples at this time.

Return the pan to the oven for an additional 30-40 minutes or until the roast is golden brown.

Let the meat rest 5-10 minutes before slicing. If the pan has browned again add more water or wine and de-glaze.

Serve the pork, apples and onions drizzled with this wonderful au jus!

Adapted from: https://leitesculinaria.com