Roasted Pork Loin With Apples and Onions

For the pork loin:
• 1 (3-4 pound) boneless pork loin roast, trimmed
• 4 cloves garlic
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 Honeycrisp or Pink Lady apples, quartered
• 1 large onion, cut into eighths
• 2 tablespoons unsalted butter
• 2 fresh rosemary sprigs
• 2 fresh sage sprigs
• 1/4 cup pure maple syrup
For the green apple sauce (optional):
• 1 medium Granny Smith apple, cored and quartered
• 1/2 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 small garlic clove, grated
• 3/4 teaspoon finely chopped fresh mint leaves
• 3/4 teaspoon finely chopped fresh sage leaves
• 1/2 teaspoon finely chopped fresh parsley leaves
• 1/2 teaspoon finely chopped fresh rosemary leaves
• 1/4 teaspoon kosher salt
• 1/4 cup olive oil


1. Arrange a rack in the middle of the oven and preheat the oven to 400 degrees.
2. Make a garlic paste by coarsely chop the garlic, then sprinkle with the salt. Hold the blunt side of the knife with both hands, angle the knife slightly, and scrape the pile of garlic and salt to flatten. Use the knife to create a small garlic and salt pile, then press and scrape again. Repeat this process a few more times until you have a smooth paste. Sprinkle the pepper over the paste. Rub the garlic paste evenly over all sides of the pork loin. Set aside at room temperature for 30 minutes.
3. Heat the oil in a 10- to 12-inch cast iron pan over medium-high heat until shimmering. Add the pork and sear on all sides until it's deep golden-brown and easily releases from the pan, 4 to 6 minutes per side. Once all 4 sides have browned, transfer the pork loin to a plate.
4. Add the butter, onion, apples, and herbs to the pan. Turn off the heat but keep the skillet on the burner. Drizzle with the maple syrup and toss to coat. Nestle the browned pork loin on top of the onion, apples, and herbs, and pour in any accumulated juices from the plate.
5. Roast the pork loin until an instant-read thermometer inserted into the thickest part of the pork reads 145 degress, about 1 hour. Meanwhile, make the green apple sauce.
6. Place the Granny Smith apple, lemon zest, lemon juice, garlic, mint, sage, parsley, rosemary, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, 12 to 14 pulses, scraping down the sides of the bowl when necessary. Drizzle in the olive oil and pulse again until incorporated.
7. Remove the pan from the oven and transfer the pork to a clean cutting board. Let the pork loin rest for 10-20 minutes.
8. Slice the pork loin crosswise into 3/4-inch-thick slices. Serve the sliced pork with the onion and apple pieces. Drizzle with some of the pan drippings and the green apple sauce.