The combination of roasted licorice-flavored fennel wedges and sweet apples with pork is one of my favorites.  A simple one-pan dinner idea is to simply roast the apples and fennel alongside a plump pork tenderloin with some fresh herbs.  If you want to step it up a notch, try this recipe from Food & Wine magazine—the same method as above, but to flavor the pork you rub a simple mixture of fragrant earl grey tea onto the pork tenderloin, along with salt and pepper, before roasting.  Cooking with tea has become a very popular technique in both sweet and savory dishes—a technique that I will be experimenting more with as soon as possible…

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/earl-grey-crusted-pork-loin-with-fennel-and-apples)

Tagged: apples, earl grey tea, fennel, Food & Wine, fresh thyme, pork tenderloin, tea-crusted pork tenderloin