Autumn Pork Roast & Vegetables with Apple-Sage Pan Sauce

Autumn Pork Roast & Vegetables

with Apple-Sage Pan Sauce

Group Created with Sketch. 55 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving
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At the heart of this autumnal dish is a pork roast topped with a savory-sweet pan sauce that features tender apple and aromatic sage. A medley of vegetables roasted until deliciously tender—finished with a deliciously sweet and tangy maple-mustard sauce—adds even more seasonal flavor.

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ingredients
Autumn Pork Roast & Vegetables with Apple-Sage Pan Sauce
Title
  • 1 Pork Roast
  • 1 Delicata Squash
  • 1 Apple
  • 1 Purple Top Turnip
  • 1 Red Onion
  • 1 bunch Sage
  • 2 Tbsps Maple Syrup
  • 2 Tbsps Dijon Mustard
  • 2 Tbsps Ghee
  • 2 Tbsps Butter
  • 1 Tbsp Sherry Vinegar
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • 1¼ lbs Golden Or Red Potatoes
Prepare & sear the pork:
1 Prepare & sear the pork:

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat the ghee on medium-high until melted. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to one side of one sheet pan. 

Prepare & season the vegetables:
2 Prepare & season the vegetables:

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut the squash crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the turnip. Medium dice the potatoes. Combine the prepared vegetables in a large bowl. Drizzle with olive oil and season with salt, pepper, and the quatre épices. Toss to coat. Transfer 1/3 of the seasoned vegetables to the other side of the sheet pan of seared pork. Transfer the remaining seasoned vegetables to the remaining sheet pan. Arrange in an even layer. 

Roast the pork & vegetables:
3 Roast the pork & vegetables:

Roast the seared pork and seasoned vegetables 35 to 37 minutes, or until the vegetables are browned and tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Carefully transfer the roasted pork to a cutting board and let rest 5 minutes. 

* An instant-read thermometer should register 145°F.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

Meanwhile, core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, combine the maple syrup and mustard. Season with salt and pepper. 

Make the pan sauce:
5 Make the pan sauce:

In the pan of reserved fond, heat the butter on medium-high until melted. Add the diced apple; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), sliced sage, and 2 tablespoons of water. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish:
6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Top the pork with the pan sauce. Drizzle the vegetables with the maple mustard. Enjoy! 

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Prepare & sear the pork:
1 Prepare & sear the pork:

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat the ghee on medium-high until melted. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to one side of one sheet pan. 

2 Prepare & season the vegetables:

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut the squash crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the turnip. Medium dice the potatoes. Combine the prepared vegetables in a large bowl. Drizzle with olive oil and season with salt, pepper, and the quatre épices. Toss to coat. Transfer 1/3 of the seasoned vegetables to the other side of the sheet pan of seared pork. Transfer the remaining seasoned vegetables to the remaining sheet pan. Arrange in an even layer. 

Prepare & season the vegetables:
Roast the pork & vegetables:
3 Roast the pork & vegetables:

Roast the seared pork and seasoned vegetables 35 to 37 minutes, or until the vegetables are browned and tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Carefully transfer the roasted pork to a cutting board and let rest 5 minutes. 

* An instant-read thermometer should register 145°F.

4 Prepare the remaining ingredients:

Meanwhile, core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, combine the maple syrup and mustard. Season with salt and pepper. 

Prepare the remaining ingredients:
Make the pan sauce:
5 Make the pan sauce:

In the pan of reserved fond, heat the butter on medium-high until melted. Add the diced apple; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), sliced sage, and 2 tablespoons of water. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Top the pork with the pan sauce. Drizzle the vegetables with the maple mustard. Enjoy! 

Slice the pork & serve your dish: