Pork Loin with Apples and Onions

This roast pork loin with apples and onions not only sounds spectacular, it tastes spectacular thanks to fall-apart tender pork, caramelized onions, and apples that almost-but-not-quite collapse into sweet loveliness. It’s also spectacularly easy to toss together and, because you basically plop everything on a sheet pan and slide it in the oven, cleanup is a cinch.

1½ lbs pork loin, boneless
2 medium red onions
3 red apples
3 Tbsp, extra-virgin olive oil, divided
1 tsp. sea salt, divided
½ tsp, black pepper, freshly ground, divided
2 cloves garlic
1 Tbsp. fresh thyme leaves
2 tsp. fennel seeds, crushed if desired

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6) and adjust the oven rack to the middle position. Take the pork out of the refrigerator and let it rest on the counter while the oven heats.

Cut each onion into quarters. Cut each apple in half from stem to opposite end. Using a 1 tsp.-size measuring spoon, melon baller or paring knife and scoop out the core and the stem. Place each apple half, cut side down, on the cutting board and cut in half again.

Place the onions and apples on a rimmed baking sheet lined with foil. Drizzle the onions and apples with 2 tablespoons oil and sprinkle with ½ tsp. salt and ¼ tsp. pepper (about 12 turns if you’re using freshly cracked pepper from a pepper mill). Toss everything together with your hands and spread in a single layer.

Mince the garlic and toss it in a small bowl with the thyme, fennel seeds, the remaining 1 Tbsp. oil, ½ tsp. salt, and ¼ tsp. pepper. Place the pork, fat side up, in the middle of the baking sheet, pushing the apples and onions aside. Rub the entire pork loin with the garlic mixture.

Slide the baking sheet in the oven and roast until an instant-read thermometer inserted in the center of the pork loin reads 145°F (63°C), 45-60 minutes. (You’ll probably want to start checking the pork loin after 30 minutes, just to be safe. A slightly pink hue in the center of your cooked pork roast is perfectly desirable.)

Transfer the roast pork loin to a clean cutting board and let rest 5 minutes before slicing. Serve with the apples and onions.

Cook's Notes: Cooking time will vary depending upon the size of the roast. Always use a meat thermometer to check that pork is properly cooked. 145°F is a bit pink in the middle (medium) and 160°F is cooked through (well done).