Carb Conscious

Pork Roast & Apple-Sage Pan Sauce

with Roasted Vegetables & Honey Mustard

60 MIN

2 Servings

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From the Test Kitchen

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.
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Dietary Information

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Pork Roast
1 Delicata Squash
1 Red Onion
1 Apple
12 oz Carrots
1 bunch Sage
½ oz Salted Butter
2 tsps Honey
1 Tbsp Whole Grain Dijon Mustard
1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
1 Tbsp Sherry Vinegar

step-by-step

instructions

Cook Along

1 Prepare & sear the pork

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.

2 Prepare & season the vegetables

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 pans. Arrange in an even layer.

3 Roast the pork & vegetables

Roast the seared pork and seasoned vegetables 26 to 30 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.

4 Prepare the remaining ingredients

Meanwhile, core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, whisk together the honey and mustard; season with salt and pepper.

5 Make the pan sauce

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 vinegar (carefully, as the liquid may splatter), 2 tablespoons of water, and as much of the sliced sage leaves as you'd like. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Slice the pork & serve your dish

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!

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