Spiced Pork & Glazed Apple with Roasted Vegetables

Spiced Pork & Glazed Apple with Roasted Vegetables
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

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
Nutrition Facts

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 1460mg
Ingredients

Ingredients

  • lean boneless pork sirloin roast
    1 (12-oz)
  • quatre épices (mix of white pepper, nutmeg, ginger, and cloves)
    1 tsp
  • olive oil
    1 1/2 tsp
  • red onion
    1 med
  • purple top turnip
    1
  • fresh Brussels sprouts
    4 oz
  • carrots
    6 oz
  • apple
    1 med
  • vegetable demi-glace
    2 tbsp
  • salt and pepper to taste (optional)
    1 pinch
Directions

Directions

  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 (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.

    <strong>Prepare &amp; sear the pork:</strong> 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.
  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. 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.

    <strong>Prepare the vegetables:</strong> 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.
  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. (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.

    <strong>Roast the pork &amp; vegetables:</strong> 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.
  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 (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.

    <strong>Prepare, cook &amp; glaze the apple:</strong> 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.
  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!

    <strong>Slice the pork &amp; serve your dish:</strong> 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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