Bring a taste of Walla Walla wine country to your table with this savory pork roast layered with sweet Walla Walla onions and crisp Washington apples. Slow-roasted in a cast iron pan and finished in the oven, it’s a cozy, elegant centerpiece made to shine alongside a glass of Seven Hills Pentad Red Wine.
1 Pork loin/roast – about 1.5-2 pounds
• Diamond kosher salt
• Freshly ground black pepper
• 6 cloves garlic, peeled and minced
• 1 tablespoon fresh thyme leaves + 8 additional thyme sprigs
• Extra virgin olive oil
• 2 McIntosh or Braeburn apples, core and seeds removed, sliced thin
• 3 large Walla Walla sweet onions, peels discarded and sliced thin
Take the pork roast from the refrigerator and allow it to come to room temperature, about 30 minutes.
Preheat oven to 375.
In a small mixing bowl, create a spice rub for the pork by combining 1.5 teaspoons Diamond kosher salt, ample ground black pepper, garlic, 2 teaspoons thyme leaves, and 2 tablespoons olive oil. Rub the spice blend over the pork.
In another mixing bowl, toss apple and onion slices with 2 tablespoons olive oil, ¼ teaspoon salt, ground black pepper and thyme sprigs.
Place a large cast-iron skillet on the stovetop over medium-high heat. Heat 1 tablespoon olive oil in the pan. Add the seasoned pork roast and brown all sides. Remove pork with tongs and set aside.
Add onions and apples to the pan, sauté over medium heat for 10 minutes, then place the pork on top of the apples and onions. Place the pan in the hot oven. Roast until pork reaches an internal temp of 135-140 degrees, about 30 minutes.
Let pork rest for 15 minutes before serving.
Serves 4
