Preheat oven to 425°F.

Pork Loin

Step 1: In a glass baking dish, mix the oranges, apples, fennel, and onion, and sprigs of rosemary and oregano. In a bowl, mix the garlic, Harissa, kosher salt, mustard, minced oregano, and rosemary. Rub generously and evenly over the pork loin. Place the pork loin over the mixed vegetables in the baking dish. This can be done the night before and stored in the refrigerator. Be sure to remove from the refrigerator 1 hour before cooking.

Step 2: Place the pork loin in the oven, and cook until reaching an internal temperature of 139°F. The time of cooking will depend on the thickness of your pork, approximately 15–45 minutes. Use a thermometer. Remove from the oven and allow the meat to rest approximately 6–13 minutes (depending on the size of the loin). Meanwhile, cook the spiced apples (see recipe below).

Step 3: If desired, serve the pork along with the roasted vegetables that the pork was cooked with, first removing the oranges and sprigs of herbs. Place the remainder of the roasted vegetables on a platter. Slice the meat and place it on top of the vegetables. Top with the spiced apples.

Spiced Apples

Step 1: In a large sauté pan, melt butter over low heat, add garlic and shallot, Harissa, star anise, allspice, and a pinch of salt. Cook until tender but not brown. Add the sugar, and allow to melt and caramelize until medium brown/amber. Very slowly add in the vinegar and allow the mixture to come together and slightly thicken, about 2 minutes. Add in the apples, allow the water content of apples to cook out, and cook until the mixture thickens again, approximately 10 minutes. Remove from heat, fold in the grain mustard, lemon juice, and season to taste with salt. Can be served warm or at room temperature. Can be made ahead up to 1 week.