Autumn Pork Roast & Vegetables with Apple-Sage Pan Sauce

Autumn Pork Roast & Vegetables

with Apple-Sage Pan Sauce

55 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
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! 

Tips from Home Chefs

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:
Browse Steps
1 of 6