How to Make It
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.