Roasted bone-in pork loin with sweet garlic potato puree and caramelized onions, apples and fennel with sage

Crush and peel garlic cloves; put in a pot with butter and bring to a low simmer for 20 to 25 minutes, until the garlic is very tender.

Peel the Yukon gold potatoes until there are no blemishes, cut in quarters and put in cold salted water; bring to a good simmer until fully cooked without letting them fall apart.

Strain and let the potatoes steam off for a few minutes; pass them through a fine mesh strainer with the sweet garlic.

Heat the cream with the garlic butter and stir it into the potatoes a third at a time until very creamy. Season with salt, cover and keep warm.

Cut onions, fennel and apples into chunky wedges, keeping the root attached on the onion and fennel.

Roast the wedges in a hot pan with butter, a little salt and pepper until well caramelized.

Pour in apple cider, reduce by about one quarter, then finish in a 350F oven for about 15 minutes.

Season the pork loin with salt and black pepper on both sides; sear in a hot pan with oil until well coloured.

Baste with butter, crushed garlic and sage for a minute or two, then finish in the oven for the last 5 to 7 minutes.

Rest at least 5 minutes before slicing; aim for an internal temperature of around 140F for medium to medium-well.

Chiffonade or slice fresh sage and add to the caramelized vegetables.

Remove the bone, slice the pork and season with crunchy salt.

Plate: potato puree first with a well in the centre, a few spoonfuls of the caramelized vegetables, the sliced pork, and pan drippings spooned over.