Autumn Pork Roast & Vegetables with Apple-Sage Pan Sauce
600 Calories or Less

Autumn Pork Roast & Vegetables

with Apple-Sage Pan Sauce

55 MIN
4 Servings
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From the Test Kitchen

At the heart of this seasonal dish is a pork roast topped with a savory-sweet pan sauce that features tender apple and aromatic sage, plus a medley of vegetables roasted until deliciously tender.
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Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Autumn Pork Roast & Vegetables with Apple-Sage Pan Sauce
Title
  • 1 Pork Roast
  • 1 Delicata Squash
  • 1 Red Onion
  • 1 Apple
  • 2 Tbsps Maple Syrup
  • 2 Tbsps Dijon Mustard
  • 1¼ lbs Potatoes
  • 1 bunch Sage
  • 2 oz Salted Butter
  • 1 Tbsp Sherry Vinegar
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
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 a drizzle of olive oil on medium-high until hot. 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 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 for medium (the center may still be slightly pink), or until pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

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

Once the pork and vegetables have roasted about 30 minutes, 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 leaves, 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 a drizzle of olive oil on medium-high until hot. 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 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 for medium (the center may still be slightly pink), or until pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

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

Once the pork and vegetables have roasted about 30 minutes, 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 leaves, 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
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