The sweet fragrance of onions and apples make this pork roast a family favorite for fall.

Pork Roast with Onions and Apples

1 (5-pound) boneless pork roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
3 bulbs garlic, separated and halved
1 teaspoon dried thyme
1 teaspoon dried rosemary
5 onions, peeled and thinly sliced
10 Gala or Fuji apples, cored and thinly sliced

1. Preheat the oven to 300°F (150°C).
2. Season roast with salt and pepper.
3. Heat olive oil in a heavy ovenproof skillet. When oil is hot, add roast and brown on all sides, about 2 minutes per side.
4. Arrange garlic, thyme and rosemary around pork. Place in oven and roast, uncovered, for 1 hour. To ensure that the meat cooks evenly, turn roast every 15 minutes.
5. Add onions, arranging them to surround sides and cover top of roast. Continue to bake, uncovered, for 1 hour longer, continuing to turn every 15 minutes.
6. Add apples and cook for an additional 30 minutes or until the apples are tender. Remove roast from pan and let stand 10 minutes before slicing.

Makes 10 servings.