Autumn Pork Roast & Vegetables

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 1 tablespoon 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. 

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. Cut off and discard the ends of the turnip, then peel and medium dice. Medium dice the potatoes. Combine the prepared vegetables in a large bowl. Drizzle with 2 teaspoons of 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 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 at least 5 minutes. 

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

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. 

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.  

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!