Balsamic Pork Loin with Apple and Potatoes

• boneless pork loinpatted dry20 oz
• russet potatocut into 1-inch cubes32 oz
• applecored and cut into wedges2
• red onioncut into wedges8 oz
• garlicminced4 clove
• balsamic vinegar.4 tbsp
• extra-virgin olive oil.8 tsp
• dried thyme.1 tsp
• kosher salt.1 tsp
• black pepper.1/2 tsp

Instructions

1. 1Heat the oven to 425F. Cut the potato, apple, and red onion into the stated pieces, and mince the garlic.
2. 2Pat the pork dry without rinsing it. Season all sides with kosher salt and black pepper. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Toss the potato and onion with half of the olive oil, the garlic, thyme, and a pinch of salt. Spread them on a baking sheet and roast for 15-18 minutes, until the potatoes are beginning to brown and are fork-tender at the edges.
4. 4Rub the pork with the remaining olive oil and place it among the vegetables. Add the apple wedges and roast for 12-16 minutes, turning the vegetables once, until the pork's thickest part reads 145°F (63°C) on an instant-read thermometer and the vegetables are golden and tender, then rest at least 3 minutes before slicing.
5. 5Transfer the pork to a plate and let it rest for at least 3 minutes before slicing. Toss the roasted vegetables and apple with the balsamic vinegar, taste, and adjust with kosher salt and black pepper.