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Roasted Pork & Spiced Vegetables
with Glazed Apple
45 MIN
2 Servings
From the Test Kitchen
This hearty dish is brimming with quintessential fall flavors thanks to the sweet glazed apple we’re serving over rich roasted pork, and the warming blend of nutmeg, ginger, white pepper, and cloves (known as quatre épices, or four spices) that coats a trio of seasonal vegetables.
Get CookingDietary Information
Carb Conscious
-
NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
-
1 Pork Roast
- 1 Delicata Squash
- 1 Red Onion
- 1 Apple
- 1 Purple Top Turnip
- 2 Tbsps Butter
- 1 Tbsp Sherry Vinegar
-
1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. 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, keeping the layers intact. Medium dice the turnip. Place the prepared vegetables in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the quatre épices; toss to coat. Transfer to a sheet pan and arrange in an even layer around the edges.
2
Sear the pork:
Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 1 tablespoon 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 the center of the sheet pan of prepared vegetables.
3
Roast the pork & vegetables:
Roast the seared pork and prepared vegetables 22 to 24 minutes, or until the vegetables are browned and 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
Prepare, cook & glaze the apple:
Meanwhile, core and medium dice the apple. 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 red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
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 vegetables. Top the pork with the glazed apple (including any glaze from the pan). Enjoy!
1
Prepare the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. 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, keeping the layers intact. Medium dice the turnip. Place the prepared vegetables in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the quatre épices; toss to coat. Transfer to a sheet pan and arrange in an even layer around the edges.
2
Sear the pork:
Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 1 tablespoon 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 the center of the sheet pan of prepared vegetables.
3
Roast the pork & vegetables:
Roast the seared pork and prepared vegetables 22 to 24 minutes, or until the vegetables are browned and 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
Prepare, cook & glaze the apple:
Meanwhile, core and medium dice the apple. 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 red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
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 vegetables. Top the pork with the glazed apple (including any glaze from the pan). Enjoy!
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