This is a one skillet, or one sheet pan meal.
The shallots, apples and garlic need about 15-20 minutes longer to cook than the pork. In the directions below I put them all in the oven at the same time, and pull the pork out when it’s done, rest it, and allow the veggies and apples to cook longer. You can also put the veggies and apples in the oven first, get the pork ready, and then add it to the pan 15 minutes later.
- 1 ½ – 2 pounds boneless pork loin roast
- 3 gala apples (2 – 2 ½ pounds)
- 4 – 5 large shallots (½ pound)
- 2 whole garlic bulbs
- 2 Tablespoons avocado oil
- 1 teaspoon powdered ginger
- 1 teaspoon brown sugar
- 1 Tablespoon fresh thyme leaves
- 1 teaspoons coriander
- ½ teaspoon salt
- 1 – 2 teaspoons course pepper
- Cut shallots in half and peel the papery skin off. Slice the tops of the garlic off and peel those papery layers off too. Core and slice the apples, leaving the skin on.
- Preheat oven to 400 degrees. On a sheet pan lay out the apples, garlic and shallots (you can also use a 14 inch oven proof skillet, I love my cast iron). Drizzle 2 tablespoons of oil over them all and rub it in with your hands. Put the apples to one side and the garlic and shallots to the other. Sprinkle 1 teaspoon of powdered ginger and one teaspoon of brown sugar over the apples, then a pinch of salt and pepper over it all.
- Place the boneless pork loin on the sheet pan and pat it dry. In a small bowl combine the fresh thyme leaves, coriander, salt and pepper. Sprinkle it all over the top of the pork, using your hands to spread it around the whole top.
- Put the sheet pan in the oven and cook until your pork reaches 135 degrees. (you want the final temperature to be 140, but it will continue to cook once you let it set.) This will take about 20-35 minutes depending on the thickness of your pork loin. Once the pork is done, take it out and set it aside on a cutting board. Put the veggies and apples back in the oven until the garlic and shallots are soft. (I like my apples a little well done, but if you don’t like them like that, you can take them out with the pork.) This will take another 15 minutes or so.
- After the pork has rested 5-10 minutes, slice and serve with apples, onions and garlic.