Pork With Squash And Apples
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
41
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Nutmeg (freshly grated)1.5 tsps
Garlic (minced about 2 large cloves)2 tbsps
Sage (chopped fresh)1 medium
Red Onion (cut into 1/2-inch pieces)1 tbsp
Honey Mustard1 sprig
Rosemary (fresh)Directions:
1
Preheat the oven to 425 degrees
2
Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl
3
Rub over the pork and season with salt and pepper
4
Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl
5
Spread out on a long sheet of foil
6
Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet
7
Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes
8
Poke holes in the packet to release steam
9
Meanwhile, heat a large ovenproof skillet over medium-high heat
10
Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes
11
Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes
12
Transfer the meat to a cutting board and let rest 5 minutes
13
Return the skillet to medium heat
14
Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes
15
Slice the pork and drizzle with the pan juices
16
Serve with the squash and apples
17
Photograph by Antonis Achilleos