Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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. Cut 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. Divide the seasoned vegetables between the sheet pan of seared pork and the remaining sheet pan. Arrange in an even layer.
Roast the seared pork and seasoned vegetables 20 to 22 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are browned and 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.
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.
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.
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!
Tips from Home Chefs