Pork & Apple-Sage Pan Sauce with Roasted Fall Vegetables

Pork & Apple-Sage Pan Sauce

with Roasted Fall Vegetables

45 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

A topping of sweet apple cooked with maple syrup, piquant mustard, and woodsy sage transforms this simple roasted pork into the perfect autumn meal—complete with a robust, seasonal trio of roasted carrots, brussels sprouts, and turnip.

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Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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tips & techniques
Sear the pork:
1 Sear the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; season on all sides with salt and pepper. In a medium pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan in the pan, carefully transfer to one side of the sheet pan. 

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the ends of the turnip, then medium dice. Combine in a bowl. Core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. Combine in a bowl. In a separate bowl, whisk together the mustard, maple syrup, and 1/4 cup of warm water. Season with salt and pepper. 

Roast the pork & vegetables:
3 Roast the pork & vegetables:

Place the prepared vegetables on the other side of the sheet pan of seared pork. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

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

Make the pan sauce & serve your dish:
4 Make the pan sauce & serve your dish:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared apple and sage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the apple is thoroughly coated and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Top the pork with the pan sauce. Enjoy! 

Tips from Home Chefs

Sear the pork:
1 Sear the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; season on all sides with salt and pepper. In a medium pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan in the pan, carefully transfer to one side of the sheet pan. 

2 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the ends of the turnip, then medium dice. Combine in a bowl. Core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. Combine in a bowl. In a separate bowl, whisk together the mustard, maple syrup, and 1/4 cup of warm water. Season with salt and pepper. 

Prepare the remaining ingredients & make the sauce:
Roast the pork & vegetables:
3 Roast the pork & vegetables:

Place the prepared vegetables on the other side of the sheet pan of seared pork. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

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

4 Make the pan sauce & serve your dish:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared apple and sage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the apple is thoroughly coated and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Top the pork with the pan sauce. Enjoy! 

Make the pan sauce & serve your dish:
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