Instruction

• Serves 2 1
• Adjust racks to top and middle positions and preheat oven to 450 degrees
• Wash and dry all produce
• Dice sweet potatoes into 1/2-inch pieces
• Toss on a baking sheet with a drizzle of oil, salt, and pepper
• Roast on top rack for 12 minutes (we'll roast the zucchini then)
• 2
• Meanwhile, halve and core apple; thinly slice into half-moons
• Peel and finely chop garlic
• Quarter lemon
• Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons
• Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper
• Set aside
• 3
• Pat pork dry with paper towels and season all over with salt and pepper
• Heat a drizzle of oil in a large pan over medium-high heat
• Add pork and cook until browned and cooked through, 4-5 minutes per side
• Turn off heat; transfer to a plate
• 4
• Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more
• 5
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat
• Add apple and season with salt and pepper
• Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes
• Add garlic; cook until fragrant, 30 seconds
• Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4)
• Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes
• Season with salt and pepper
• 6
• Remove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice
• Divide pork, zucchini, and sweet potatoes between plates
• Top pork with glazed apple sauce
• Top zucchini with a squeeze of lemon juice