Thyme Glazed Pork Loin with Roasted Asparagus and Sweet Potato Fries

Thyme Glazed Pork Loin

2 tbs ground thyme
3 tbs garlic, minced
6 whole cloves of garlic
Juice of 1/2 a lemon
1 tbs olive oil
1/2 tsp pepper
2 tbs honey
2 lb pork loin

Preheat oven to 400. Place pork in a roasting pan lined with foil. Using a knife, make 6 slits on the top of the roast that zigzag. The slits should go about halfway down to the center of the roast. Stick a whole clove of garlic in the slit and then press the opening back together. In a bowl, combine thyme, garli, lemon, oil, and pepper. Brush mixture all over pork loin and bake for 45 minutes. Brush on honey and roast for another 25 minutes. Pork should reach an internal temperature of 160.

Remove from oven, cover with foil, and let sit for 15 minutes.

Roasted Asparagus
This is the best asparagus, and the only way to cook it in my opinion.

1 lb fresh asparagus, bottoms removed
2 tbs olive oil
2 tbs minced garlic
1 tsp sea salt, kosher salt, or another coarse salt
1/2 tsp black pepper

Preheat oven to 400. On a cookie sheet or roasting pan with side, lay out asparagus. Drizzle with olive oil and add garlic. Shake pan to distribute garlic and oil. Sprinkle with salt and pepper. Roast for about 20 minutes or until asparagus is soft and begins to crisp.

Sweet Potato Fries

1 large sweet potato, scrubbed
1 tbs sea or kosher salt
1 tsp cinnamon
1/2 tsp pepper
1/4 tsp garlic powder
1 tsp paprika
olive oil

Preheat oven to 400. Cut sweet potato in half, width wise, and then each half into quarters. Cut each quarter into wedges that are no bigger than a half an inch. In a gallon size baggie, place potato wedges, salt, cinnamon, pepper, garlic powder, paprika, and 1 tbs oil.

Drizzle oil generously onto a cookie sheet. Place seasoned potato wedges onto pan in a single layer. Place in oven and roast for 45 minutes turning halfway.