Roasted Pork Tenderloin with Caramelized Onion and Apple

Method: 

1. Make the marinade combining  the garlic, fresh thyme, and olive oil. Spread the mixture evenly over the pork loin. Marinate at room temperature for about 30 minutes. (Letting the pork sit at room temperature for 15-30 minutes will allow the meat to cook more evenly.)
2. Preheat the oven to 425° convection roast setting.
3. Meanwhile, slice the onion into very thin large rings and the apples into thin quarter slices.
4. Preheat your skillet over medium heat and evenly coat with butter or olive oil.
5. Add the onion, drizzle with salt and  cook until they begin to soften and are translucent (about 10 minutes), stirring occasionally. Add more butter and/or olive oil as needed to keep from burning.
6. Add the apples to the skillet with the onions and cook over low heat until caramelized, stirring often, 35 -40 minutes. 
7. Place a large baking pan in the oven for 10 minutes. I like to use a heavy cast iron pan.
8. Once the pan is hot, pull forward the shelf of the oven and place the pork loin onto the heated pan. Push the shelf back in and close the oven door. Sear it for 2 minutes on each side, rolling it until it is seared on all sides. 
9. Turn the temperature down to 350˚ and cook for approximately 10 -12 minutes. Check to see if it is cooked. It should be slightly pink inside and remember it will keep cooking after you pull from the oven. (If using a thermometer – recommended internal temp 145°)
10. Take the meat out of the oven and let sit on the pan to set for about 5 minutes. 
11. Slice and plate with the caramelized onions apples, and green veggies.