Pork & Apple-Sage Pan Sauce

with Roasted Fall Vegetables

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 430 calories
WW Freestyle
09 Smart Points

A topping of crisp apple cooked with sweet maple syrup, piquant mustard, and woodsy sage transforms this simple roasted pork into the perfect autumn meal.

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fresh
ingredients
Pork & Apple-Sage Pan Sauce with Roasted Fall Vegetables
Title
  • 1 Pork Roast
  • 1 Purple Top Turnip
  • 6 oz Carrots
  • 4 oz Brussels Sprouts
  • 1 Apple
  • 1 bunch Sage
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Whole Grain Dijon Mustard
tried-and-true
kitchen tools
step-by-step
instructions
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 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. 

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. 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. 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! 

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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 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. 

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. 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. 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: