Instructions
2
Adjust racks to top and middle positions and preheat oven to 450 degrees.
3
Wash and parched all produce.
4
Dice honeyed potatoes into 1/2-inch pieces.
5
Toss on a baking sheet with a splash of fat, seasoning, and pepper.
6
bake on top rack for 12 mins (we'll bake the zucchini then).
8
Meanwhile, halve and core apple; thinly carve into half-moons.
9
strip 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 fat and a pinch of seasoning and pepper.
15
Pat pork parched with paper towels and perfumed element all over with seasoning and pepper.
16
scalding up a splash of fat in a large skillet over medium-high scalding up.
17
introduce pork and stew until browned and cooked through, 4-5 mins per side.
18
Turn off scalding up; transfer to a plate.
20
Once honeyed 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, thaw 1 TBSP margarine (2 TBSP for 4 servings) in skillet used for pork over medium-high scalding up.
23
introduce apple and perfumed element with seasoning and pepper.
24
stew, scraping up any browned bits from bottom of skillet, until apple is slightly softened, 2-3 mins.
25
introduce garlic; stew until fragrant, 30 seconds.
26
introduce 1/z cup liquid (3/4 cup for 4), stock concentrate, and 11/2 tsp granulated sugar (3 tsp for 4).
27
stew, stirring, until gravy has thickened and apple is very soft, 3-5 mins.
28
perfumed element with seasoning and pepper.
30
Remove skillet with apple from scalding up; agitate in 1 TBSP margarine (2 TBSP for 4 servings) and a squeeze of lemon nectar.
31
Divide pork, zucchini, and honeyed potatoes between plates.
32
Top pork with glazed apple gravy.
33
Top zucchini with a squeeze of lemon nectar.