The herbaceous tones of this gorgeous roast pork recipe pair perfectly with Thale’s red fruit and spice notes. 

INGREDIENTS:

PORK LOIN:

• Pork loin – 1lb (feeds 2-3 people)
• 2 sweet potatoes (medium size)
• 1 fennel bulb
• 8 – 10 cipolline onions
• 3 sprigs fresh thyme (dried is OK)
• ¼ tsp cinnamon
• ¼ tsp turmeric
• Salt & pepper to taste
• Olive Oil

GLAZE:

• Equal parts Dijon Mustard & Maple Syrup (roughly 4 tbsp)
• 3 sprigs of fresh thyme
• Salt & Pepper to taste

METHOD:
Preheat oven 425° F

Cover pork in glaze (keep remainder, re-glaze pork later after 20 mins cooking if desired). Sit at room temperature for 20 minutes.

Meanwhile, peel & cut sweet potato into cubes, peel onions (leave whole or cut in half), roughly chop fennel (remove tops to garnish later). Toss vegetables in olive oil, thyme, cinnamon, turmeric, salt & pepper. Place in a baking dish.

Place pork on vegetables and cook for 35 – 45 minutes until internal temperature reaches 145° F.

Rest meat for 5 minutes before slicing, keep vegetables warm in cooling oven.