Roasted Pork & Broccoli

with Apple, Cheese Sauce, & Garlic Breadcrumbs

45 MIN

2 Servings

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From the Test Kitchen

To elevate the classic savory-sweet pairing, we’re topping roasted pork with sautéed apple in this crowd-pleasing recipe. The pork and a side of broccoli, roasted on the same sheet pan, come together with a rich, warming fontina cheese sauce.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
2 cloves Garlic
¾ cup Low-Fat Milk
1 Apple
½ lb Broccoli
3 Tbsps Panko Breadcrumbs
2 Tbsps All-Purpose Flour
2 oz Fontina Cheese
1 Tbsp Apple Cider Vinegar
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Roast the pork & broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large pieces, keeping the florets intact. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels; season on all sides with salt, pepper, and the spice blend. Place on the other side of the sheet pan. Drizzle with olive oil; turn to coat. Roast, rotating the sheet pan halfway through, 26 to 28 minutes, or until the broccoli is browned and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes.

2 Prepare the ingredients:

While the pork and broccoli roast, peel and finely chop the garlic; using the side of your knife, smash until it resembles a paste (or use a zester). Core and medium dice the apple. Small dice the cheese.

3 Make the garlic breadcrumbs:

While the pork and broccoli continue to roast, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste. Cook, stirring constantly, 2 to 3 minutes, or until golden brown. Transfer to a plate; immediately season with salt and pepper. Wipe out the pan.

4 Cook the apple:

While the pork and broccoli continue to roast, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced apple; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

5 Make the cheese sauce:

While the pork rests, in the same pan, heat 1 ½ tablespoons of olive oil on medium-high until hot. Add the flour and remaining garlic paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned and fragrant. Add the milk and 1/2 cup of water; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until thickened. Add the diced cheese; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until the cheese has melted. Turn off the heat and season with salt and pepper to taste.

6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted broccoli and cheese sauce. Top the pork with the cooked apple and garlic breadcrumbs. Enjoy!