We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pork & Apple-Sage Pan Sauce
with Roasted Fall Vegetables
45 min 9 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
-
2 Servings
- Est. 430 Cals/serving
-
View All
DownloadPlease 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.
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.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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 with salt and pepper on all sides. 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 the seared pork 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.
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!
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 with salt and pepper on all sides. 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 the seared pork 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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered