Spiced Pork & Glazed Apple with Roasted Vegetables
Customer Favorite

Spiced Pork & Glazed Apple

with Roasted Vegetables

40 MIN
2 Servings
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From the Test Kitchen

This hearty dish is brimming with warming flavors thanks to the sweet glazed apple we’re serving over rich roasted pork, coated with a blendof nutmeg, ginger, white pepper, and cloves (known as quatre épices, or four spices) that also roasts with seasonal vegetables
6 green SmartPoints® per serving
6 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Dietary Information

WW Recommended Diabetes Friendly Carb Conscious 500 Calories Or Less Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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Blue Apron, a proud supporter of
fresh
ingredients
Spiced Pork & Glazed Apple with Roasted Vegetables
Title
  • 1 Pork Roast
  • 1 Red Onion
  • 1 Apple
  • 1 Purple Top Turnip
  • 6 oz Carrots
  • 4 oz Brussels Sprouts
  • 2 Tbsps Vegetable Demi-Glace
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & sear the pork:
1 Prepare & sear the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper, and the quatre épices. In a medium pan, heat 1/2 teaspoon 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 a sheet pan. 

Prepare the vegetables:
2 Prepare the vegetables:

Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Peel the turnip; medium dice. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; cut crosswise into 1-inch pieces. Place the prepared vegetables in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Transfer to the sheet pan of seared pork and arrange in an even layer around the edges. 

Roast the pork & 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.

Prepare, cook & glaze the apple:
4 Prepare, cook & glaze the apple:

Meanwhile, core and medium dice the apple. Once the pork and vegetables have roasted about 20 minutes, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced apple; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter). 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. 

Slice the pork & serve your dish:
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. Enjoy!

Tips from Home Chefs

Spiced Pork & Glazed Apple

Prepare & sear the pork:
1 Prepare & sear the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper, and the quatre épices. In a medium pan, heat 1/2 teaspoon 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 a sheet pan. 

2 Prepare the vegetables:

Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Peel the turnip; medium dice. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; cut crosswise into 1-inch pieces. Place the prepared vegetables in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Transfer to the sheet pan of seared pork and arrange in an even layer around the edges. 

Prepare the vegetables:
Roast the pork & 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. Once the pork and vegetables have roasted about 20 minutes, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced apple; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter). 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. 

Prepare, cook & glaze the apple:
Slice the pork & serve your dish:
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. Enjoy!

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