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Pork & Apple-Sage Pan Sauce
with Roasted Fall Vegetables
45 MIN
2 Servings
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.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories430 Cals (est.)
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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.
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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!
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