Roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork loin for a decadent finish.
\nPrep: 15 Cook: 45<\/p>\n
Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce.<\/p>\n Dice potatoes<\/strong> into \u00bd-inch pieces. Trim, peel, and cut carrots<\/strong> on a diagonal into \u00bd-inch-thick pieces. Halve, peel, and cut onion<\/strong> into \u00bd-inch-thick wedges. Strip rosemary leaves<\/strong> from stems, finely chop leaves<\/strong> until you have 2 tsp. Halve, core, and cut apple<\/strong> into \u00bd-inchthick wedges.<\/p>\n Roast veggies: <\/strong><\/p>\n Toss potatoes, carrots,<\/strong> and onion<\/strong> on a baking sheet with a large drizzle of oil, chopped rosemary,<\/strong> \u00bd TBS Fry Seasoning<\/strong> (you\u2019ll use the rest in the next step), salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack for 10 minutes (you\u2019ll add the pork<\/strong> and apple<\/strong> then).<\/p>\n Roast pork & apple: <\/strong><\/p>\n While veggies<\/strong> roast, pat pork<\/strong> dry with paper towels and season all over with remaining \u00bd TBS Fry Seasoning, salt,<\/strong> and pepper.<\/strong> Rub with a drizzle of oil.<\/strong><\/p>\n Once veggies<\/strong> have roasted for 10 minutes, add pork<\/strong> to same sheet. Carefully toss apple<\/strong> with veggies.<\/strong><\/p>\n Return to top rack until veggies<\/strong> and apple<\/strong> are browned and tender and pork<\/strong> is cooked through, 18-22 minutes more.<\/p>\n Make sauce: <\/strong><\/p>\n Meanwhile, in a small bowl, combine mayonnaise, honey,<\/strong> and mustard.<\/strong> Season with salt<\/strong> and pepper.<\/strong><\/p>\n Slice pork: <\/strong><\/p>\n Once pork<\/strong> is done, carefully transfer to a cutting board. Let rest for at least 5 minutes, then thinly slice crosswise.<\/p>\n Tip: <\/strong>Love extra-crispy veggies?<\/strong> While pork rests, heat broiler to high and return veggies<\/strong> to oven for 2- to 3-minutes more.<\/p>\n Serve: <\/strong><\/p>\n Divide pork<\/strong> and roasted veggies<\/strong> and apple<\/strong> between plates. Serve with creamy mustard<\/strong> on the side for dipping.<\/p>\n 1 TBS<\/strong><\/p>\n plus Rosemary Roasted Root Veggies & Apple Yield: 2 Hello Fresh Roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork loin for a decadent finish. Prep: 15 Cook: 45 12oz russet potatoes \u00bcoz rosemary 10oz pork loin 4tsp Dijon mustard 6oz carrots 1red onion 1apple 1TBS fry seasoning (below) 4TBS mayonnaise 2tsp honey salt & pepper 1tsp cooking oil Prep: Adjust rack to…<\/p>\n
\nPrep: <\/strong><\/p>\nFry Seasoning<\/h3>\n
\n