- 3 tablespoons finely ground Earl Grey tea
- Kosher salt
- One 3 1/2-pound boneless pork loin roast, tied
- 3 fennel bulbs, trimmed and cut through the core into 1-inch wedges
- 3 firm, sweet cooking apples, such as Gala, quartered lengthwise and cored
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon thyme leaves
How to make this recipe
In a small bowl, whisk the tea with 1 tablespoon of salt and 1 teaspoon of pepper. Rub all over the pork and set the meat fat side up on a large rimmed baking sheet. Let stand at room temperature for 45 minutes.
Preheat the oven to 450°. Roast the pork for 20 minutes, until lightly browned. Meanwhile, in a large bowl, toss the fennel and apple wedges with the olive oil and thyme and season with salt and pepper.
Reduce the oven temperature to 400°. Scatter the fennel and apple wedges around the pork. Roast for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Transfer the pork to a carving board and let rest for 15 minutes. Discard the strings. Thinly slice the pork and serve with the fennel and apples.
A light red wine like Beaujolais won’t overwhelm the pretty fragrance of the tea and fennel.