Pork and apples pair well not just because they taste delicious together but because apples are at the height of their season when pigs are slaughtered for the winter. Here, a bed of golden potatoes and sweet onion roast until they’re almost tender, then a boneless pork loin and apple wedges go into the pan and everything finishes roasting together. Pork juices moisten the apples and onions as they caramelize at the edges and when you go to serve it, you have an entire meal in one pan. A very satisfying meal at that.
|3||medium Yukon Gold or Yellow Finn potatoes, cut into wedges|
|1||large sweet onion, cut into thin wedges|
|3||tablespoons olive oil|
|Salt and pepper, to taste|
|2½||pound boneless pork loin|
|3||large Cortland apples, peeled and each cut into
|Handful fresh oregano sprigs, leaves chopped|
1. Set the oven at 400 degrees. Have on hand a large roasting pan that will fit the loin with plenty of room around it.
2. In the pan, combine the potatoes and onions. Sprinkle with 1½ tablespoons of the oil, salt, and pepper. Toss well. Spread the mixture in one layer. Roast for 40 minutes or until the potatoes are almost tender.
3. Meanwhile, rub the loin with the remaining 1½ tablespoons oil and sprinkle with salt and pepper. Make a space in the middle of the potato mixture and set the loin in it. Scatter the apples around the pork, sprinkle with half the oregano, and toss the potato mixture so the apples are evenly distributed.
4. Roast the pork for 35 minutes or until a meat thermometer inserted into the thickest part of the loin registers 140 degrees for pink meat or 160 degrees for well-done meat. Let the pork and garnish sit in a warm place for 10 minutes.
5. Carve the pork and serve with the potato-apple mixture. Sprinkle with the remaining oregano.
This column offers ways to prepare native ingredients from the farmers’ market, farm stand, or fishmonger. To see previous recipes for haddock, hake, striped bass, eggplant, corn, tomatoes, cabbage, and more, go to www.bostonglobe.com/food.