Pork Roast with Apples and Sweet Potatoes
Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor when you use the pan drippings to make a quick sauce.
- 4 teaspoons olive oil, divided
- 1 pork roast (2 1/2 pounds), tied at 1-inch intervals
- Salt and pepper
- 3 Gala apples, quartered
- 2 sweet potatoes, cut into 1/2-inch wedges
- 1 tablespoon flour
- 1 1/2 cups chicken broth
Preheat oven to 475 degrees. Coat a heavy-bottomed metal roasting pan with 2 teaspoons oil. Place pork in center and season with salt and pepper. Roast until top is golden, about 15 minutes.
Toss apples and sweet potatoes with remaining 2 teaspoons oil and add to pan, arranging around pork. Return to oven and roast until apples and sweet potatoes are tender and an instant-read thermometer inserted in center of pork reads 140 degrees, about 20 minutes.
Remove pork, apples, and sweet potatoes from pan. Allow meat to rest 10 minutes before slicing. To make the sauce, whisk flour into pan drippings over medium heat, then slowly whisk in chicken broth and cook until thickened.