• 3 large sweet potatoes, peeled and cut into 1-inch pieces


• One 3-pound boneless pork loin


• 1 teaspoon dried thyme


• 1/2 teaspoon dry mustard


• 1/2 teaspoon allspice


• 1 teaspoon rubbed sage


• Salt and pepper to taste


• Olive oil or butter


• 6 large tart apples, such as Granny Smith, cored, quartered, then each quarter cut in half


• 1 medium onion cut into 1/2-inch wedges


• 6 large garlic cloves, peeled and smashed


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves


• 1/2 teaspoon marjoram


• 1/4 teaspoon allspice


• 1 tablespoon dark brown sugar


• 3/4 cup Calvados, dry vermouth or apple juice

Preheat oven to 375° F. Cook the sweet potatoes in lightly salted water until barely tender, about 10 minutes. Drain and rinse with cold water to stop cooking. Set aside.

Rub the surface of the pork loin with the thyme, mustard, allspice, sage, salt and pepper. Heat a large skillet over high heat. Add just enough olive oil or butter to cover the bottom, about 1 tablespoon. Add the pork and sear until brown, about 2 minutes per side. Remove from pan. Reduce the heat to medium-high. Add the apples, onions, garlic, cinnamon, cloves, marjoram, allspice, additional salt and brown sugar. Sauté until lightly brown, about 5 minutes. Remove the apple mixture and place in the bottom of a small roasting pan. Add the sweet potatoes and stir to combine. Place the pork on top of the mixture. Return the skillet to the burner; add the Calvados and bring to a boil, scraping up all the brown bits. Pour over the meat and apples. Place the roasting pan in oven and roast until the meat registers 155°, about 50 to 60 minutes. Baste the pork occasionally with the pan juices, adding a little water if necessary. Place the meat on a cutting surface and let rest about 10 minutes before cutting into slices. Serve with the apples and sweet potatoes, spooning some of the juices on top.