Pork has a way of embracing fruity flavors like no other protein. In this recipe, we’re smothering it in chunks of tender, saucy apple, which adds a welcome touch of sweetness. On the side, we’ve got carrots and a potato cauliflower mash. It’s so good, no one will notice that you snuck in some extra veggies!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Yukon Gold Potatoes
Chicken Stock Concentrate
Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Place potatoes and cauliflower in a large pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to pot.
Meanwhile, peel carrots, then cut into 2-inch pieces. Cut each piece lengthwise into quarters. Place on a baking sheet and toss with a drizzle of oil and a pinch of salt and pepper. Roast in oven until slightly softened, 10-12 minutes.
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Season pork all over with salt, pepper, and thyme. Add to pan and sear until browned on surface, 3-4 minutes per side. Transfer to another baking sheet and roast in oven until pork reaches desired doneness, 5-7 minutes more.
Halve and remove cores from apples, then chop into ½-inch cubes. Heat 2 TBSP butter and a drizzle of oil in pan used for pork over medium heat. Add apples and cook, tossing occasionally, until golden, 5-7 minutes. Season with salt and pepper. Stir in stock concentrates and ½ cup water. Increase heat to medium high and cook until apples are tender, 3-4 minutes.
Add 2 TBSP butter to pot with potatoes and cauliflower. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Toss to melt butter. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
Divide cauliflower mash and carrots between plates. Top mash with pork. Spoon pan sauce over, making sure to include apple pieces.