Earl Grey-Crusted Pork Loin with Fennel and Apples

• 3 tablespoons finely ground Earl Grey tea
• Kosher salt
• Pepper
• 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

1. In a small bowl, whisk the tea with 1 tablespoon of salt and 1 teaspoon of pepper.
2. Rub all over the pork and set the meat fat side up on a large rimmed baking sheet.
3. Let stand at room temperature for 45 minutes.
4. Preheat the oven to 450.
5. Roast the pork for 20 minutes, until lightly browned.
6. Meanwhile, in a large bowl, toss the fennel and apple wedges with the olive oil and thyme and season with salt and pepper.
7. Reduce the oven temperature to 400.
8. Scatter the fennel and apple wedges around the pork.
9. Roast for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 135.
10. Transfer the pork to a carving board and let rest for 15 minutes.
11. Discard the strings.
12. Thinly slice the pork and serve with the fennel and apples.

tea, kosher salt, pepper, pork loin roast, fennel bulbs, apples, extravirgin olive oil, thyme

Taken from www.foodandwine.com/recipes/earl-grey-crusted-pork-loin-fennel-and-apples (may not work)