I may have overdone it by picking a 1/2 bushel of apples last weekend (I was so excited!), but it has given me a lot of opportunity to try many new apple recipes this week. This mustard-rubbed pork is slow roasted over apple slices that are turned into both an applesauce and an unreal apple pork gravy. And served alongside roasted sage, butternut squash and hearty farro? It was the perfect fall Sunday dinner with leftovers for those busy Mondays. You are definitely going to want to try this one!
Serves 4 | Kid-friendly | 4-5 hours
For the pork
- 4 lb boneless pork shoulder
- 2 large apples, sliced
- 2 tbsp coarse mustard
- Black pepper
- 1 1/2 tsp sea salt
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tsp dried thyme
- Fresh thyme for serving
For the farro
- 1 cup farro
- 2.5 cups vegetable or chicken broth
For the butternut squash
- 1 butternut squash, peeled and diced into 1/2 inch cubes
- 1 tbsp olive oil
- 1/2 tbsp dried sage
- 1 tsp sea salt
- Black pepper
For the gravy
- 2 tsp all purpose flour
- 6 tsp water
Start by making the pork marinade. Mix together the mustard, a few cracks of black pepper, salt, Worcestershire sauce, lemon juice, minced garlic and thyme in a small bowl. Rub the marinade over the pork and let sit for at least 30 minutes at room temperature or for up to overnight in the refrigerator.
When ready to roast the pork, preheat the oven to 450 degrees F and bring the pork to room temperature if it was in the refrigerator. Spray a covered baking dish or roasting pan with cooking spray and layer the sliced apples on the bottom. Place the pork on top of the apples and bake uncovered at 450 degrees for 20 minutes to crisp the outside a bit. Then drop the oven temperature to 250 degrees F. Cover and bake for about 40 minutes per pound (about 3.5-4 hours for a 4 pound roast) until internal temperature in the thickest part of the roast reads 185 degrees F.
The roast will need to rest for 30 minutes before slicing. While you are waiting, make the farro, butternut squash, gravy and applesauce. Turn the oven up to 425 degrees F. Bring the farro and broth to a boil over high heat, then cover and turn down the heat to low. Toss the butternut squash in the sage, olive oil, a few cracks of black pepper, and salt and spread on a baking sheet. Cook the farro for 25-30 minutes until water absorbed and tender and the butternut squash for about 30 minutes until soft, but toasty on the outside.
Transfer the pork to a cutting board and cover with foil. Place the apples and pan juices in a strainer over a small sauce pan. Using a potato masher, mash the apples to release the juices into the pan and then transfer the remaining applesauce to a small bowl for serving. Mix the flour and water together and pour into the saucepan with the pan juices. Whisk over medium-low heat until thickened into gravy.
When ready to serve. Uncover the pork and slice against the grain. Serve with applesauce and gravy alongside the farro, butternut squash with a sprinkle of fresh thyme.
Time and Taste 