Autumn Pork Roast & Vegetables with Apple-Sage Pan Sauce
Carb Conscious

Autumn Pork Roast & Vegetables

with Apple-Sage Pan Sauce

55 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
fresh
ingredients
Autumn Pork Roast & Vegetables with Apple-Sage Pan Sauce
Title
  • 1 Pork Roast
  • 1 Delicata Squash
  • 1 Red Onion
  • 1 Apple
  • ¾ lb Carrots
  • 1 bunch Sage
  • 1 oz Salted Butter
  • 2 tsps Honey
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Verjus Blanc
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
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Tips from Home Chefs

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Autumn Pork Roast & Vegetables

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

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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. 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 20 to 22 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. 

*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 honey 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 10 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 verjus (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 honey mustard. Enjoy!

Slice the pork & serve your dish
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