Thyme leaves in the glaze ensure that the flavors skew sophisticated rather than cloying. To ensure a golden-brown crust on the pork, start by roasting everything, then crank it up to broil to seal the glaze. Honeycrisp apples work well in this recipe because they hold their shape when baked. If you can’t find them at your market, Jonagold or Pink Lady apples work well, too.
