Spiced Pork & Glazed Apple with Roasted Vegetables

This hearty dish is brimming with quintessential wintry flavors thanks to the sweet glazed apple we’re serving over rich roasted pork, coated with a warming blend of nutmeg, ginger, white pepper, and cloves (known as quatre épices, or four spices) that also roasts with seasonal vegetables.

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Prep time

10 min
Cook time

35 min
Servings

2 Servings
Serving size

1/2 recipe

Budget Friendly Dinner Foodie Main Dish Meal Kit Recipes Mediterranean

Nutrition Facts

2 Servings

Serving Size
1/2 recipe

Amount per serving Calories 400

Total Fat 11g
- Saturated Fat 2.5g
- Trans Fat 0g
Cholesterol 105mg
Sodium 250mg
Total Carbohydrate 36g
- Dietary Fiber 9g
- Total Sugars 20g
- Added Sugars 0g
Protein 42g
Potassium 1463mg

Budget Friendly Dinner Foodie Main Dish Meal Kit Recipes Mediterranean

Ingredients

US Metric

lean boneless pork sirloin roast

1 (12-oz)

1 (12-oz)
quatre épices (mix of white pepper, nutmeg, ginger, and cloves)

1 tsp

1 tsp
olive oil

1 1/2 tsp

1 1/2 tsp
red onion

1 med

1 med
purple top turnip

1

1
fresh Brussels sprouts

4 oz

113 g
carrots

6 oz

170 g
apple

1 med

1 med
vegetable demi-glace

2 tbsp

2 tbsp
salt and pepper to taste (optional)

1 pinch

1 ml

Directions

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 (optional), 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: Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Medium dice the turnip. 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 (optional) 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: 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. (An instant-read thermometer should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.
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 (optional) 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.
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!