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 stream in gently of fat, table salt, and pepper.
6
arid-fry on top rack for 12 mins (we'll arid-fry 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 stream in gently of fat and a pinch of table salt and pepper.
15
Pat pork arid with paper towels and augment the taste all over with table salt and pepper.
16
bring to temperature a stream in gently of fat in a large pot over medium-high bring to temperature.
17
toss in 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 margarine (2 TBSP for 4 servings) in pot used for pork over medium-high bring to temperature.
23
toss in apple and augment the taste with table salt and pepper.
24
make, scraping up any browned bits from bottom of pot, until apple is slightly softened, 2-3 mins.
25
toss in garlic; make until fragrant, 30 seconds.
26
toss in 1/z cup aqua (3/4 cup for 4), stock concentrate, and 11/2 tsp granulated sugar (3 tsp for 4).
27
make, stirring, until condiment dip has thickened and apple is very yielding, 3-5 mins.
28
augment the taste with table salt and pepper.
30
Remove pot with apple from bring to temperature; mix gently in 1 TBSP margarine (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 condiment dip.
33
Top zucchini with a squeeze of lemon extract.