Balsamic roasted pork loin with roasted apples, balsamic glazed asparagus

Balsamic roasted pork loin with roasted apples

Ingredients

•  1 1/2 pounds boneless pork loin
•  2 medium red onions
•  3 red apples such as Ida Red, Rome, or Pink Lady
•  3 tablespoon extra-virgin olive oil divided
•  1 teaspoon kosher salt divided
•  1/2 teaspoon freshly ground black pepper divided
•  2 cloves garlic
•  1 tablespoon fresh thyme
•  2 teaspoons fennel seeds crushed if desired

Directions

Adjust the oven rack to the middle position and heat the oven to 400°F (204°C). Take the pork out of the refrigerator and place it on the counter.

Meanwhile, cut off both ends of the onions, then cut the onions in half from stem to opposite end and discard the skins. Place each half cut side down on the cutting board and cut in half again. You’ve just quartered your onions.

Cut the apples in half from stem to opposite end. Using a 1 teaspoon-size measuring spoon or melon baller, scoop out the core and the stem. Place each half, cut side down, on the cutting board and cut in half again. You’ve just cored and quarters your apples.

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 1/2 teaspoon salt and 1/4 teaspoon pepper (about 12 turns on a pepper mill). Toss 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 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the pork, fat side up, in the middle of the baking sheet, pushing the apples and onions aside as needed. Rub the entire pork loin with the garlic mixture.

Roast the pork until an instant-read thermometer inserted in the center of the pork loin reads 145°F, 45 to 60 minutes. (You’ll probably want to start checking the pork loin after 30 minutes, just to be safe. A slight pink hue in the center of your cooked 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.

Balsamic glazed asparagus

Ingredients

•       20-25 asparagus spears tough ends removed
•       1/3 cup balsamic vinegar
•       1 Tbs. olive oil
•       1/2 tsp. salt
•       1/2 tsp. freshly ground pepper
•       2 tsp. grated lemon zest       

·         

Directions

Preheat an oven to 450°F.

Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with the balsamic vinegar and olive oil, and sprinkle with the salt and pepper. Turn the asparagus spears several times to coat them evenly.

Roast the asparagus for 10 minutes, turning them from time to time. Remove from the oven, sprinkle with the lemon zest and turn the spears several times. Return them to the oven and continue to roast until the spears are crisp-tender and the color has darkened slightly, 5 to 7 minutes more.

Transfer the asparagus to a platter and serve immediately. Or, let the asparagus cool, then cover with aluminum foil and let stand at room temperature for up to 1 hour before serving.