Active Time
30 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 6 to 8
© Con Poulos

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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