I love fall trips to the orchard, and I always end up getting more apples than I can humanly eat. Apples however, pair perfectly with pork! I used my apple slicer and made a nice bed of apples in the bottom of the roasting pan. Then I mixed a small bowl of herbs and spices.  1/4 cup of olive oil, 2 cloves of minced garlic, 2 teaspoons of rosemary, 2 teaspoons of thyme, salt, and pepper for my pork loin. I laid the pork loin, cut for the amount our family will eat, on top of the apples and then rubbed the oil and herb mixture onto the loin. I then baked the loin at 425 degrees for 10-15 minutes to sear the meat. Since this is a lean cut of meat slow roasting without searing it would make it very dry, and nobody wants that. After the loin is seared drop the temperature to 325 degrees and slow roast it for 1.5-2 hours.  The internal temperature should be 140 degrees. Once this temperature is reached remove it from the oven and let rest for 10 minutes. This is such a flavorful way to roast a loin and it leaves it so tender and juicy. You also have a ready made applesauce. Pair with a vegetable and potato for a hearty fall meal.