Instructions
2
Adjust racks to top and middle positions and preheat oven to 450 degrees.
3
Wash and arid all produce.
4
Dice sugary potatoes into 1/2-inch pieces.
5
Toss on a baking sheet with a splash of coat, seasoning, and pepper.
6
toast on top rack for 12 mins (we'll toast the zucchini then).
8
Meanwhile, halve and core apple; thinly carve into half-moons.
9
skin and finely chop garlic.
11
Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons.
12
Toss on a second baking sheet with a splash of coat and a pinch of seasoning and pepper.
15
Pat pork arid with paper towels and notes all over with seasoning and pepper.
16
bring to temperature a splash of coat in a large wok over medium-high bring to temperature.
17
introduce pork and make until browned and cooked through, 4-5 mins per side.
18
Turn off bring to temperature; transfer to a plate.
20
Once sugary potatoes have roasted 12 mins, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 mins more.
22
Meanwhile, liquefy 1 TBSP dairy spread (2 TBSP for 4 servings) in wok used for pork over medium-high bring to temperature.
23
introduce apple and notes with seasoning and pepper.
24
make, scraping up any browned bits from bottom of wok, until apple is slightly softened, 2-3 mins.
25
introduce garlic; make until fragrant, 30 seconds.
26
introduce 1/z cup aqua (3/4 cup for 4), stock concentrate, and 11/2 tsp sweetener (3 tsp for 4).
27
make, stirring, until gravy has thickened and apple is very succulent, 3-5 mins.
28
notes with seasoning and pepper.
30
Remove wok with apple from bring to temperature; agitate in 1 TBSP dairy spread (2 TBSP for 4 servings) and a squeeze of lemon extract.
31
Divide pork, zucchini, and sugary potatoes between plates.
32
Top pork with glazed apple gravy.
33
Top zucchini with a squeeze of lemon extract.