Braised Pork Leg Applesauce and Roasted Brussels Sprouts Ingredients: Pork (fully cooked) Apples
Brussels sprouts Fingerling potatoes Rosemary
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Wash and dry the fresh produce. - Heat oven to 425 degrees F. - Peel the apples. Quarter, then slice out and discard core. Roughly chop remaining apple. - Trim away and discard a thin slice from the base of the brussels sprouts, then halve lengthwise. - Thinly slice the potatoes into rounds. - Strip the rosemary needles from the stem, then finely chop. 2) Cook the potatoes: - Toss prepped potatoes in a mixing bowl with olive oil, salt, pepper, and chopped rosemary. Arrange in a single layer on a sheet pan. Transfer to oven and cook until browned and cooked through, about 15 minutes. 3) Make the applesauce: - In a small sauce pan, combine prepped apples with 1/2 cup warm water. Bring to the simmer, then cook, covered, until apples are broken down and saucy, about 10 minutes. Check and stir occasionally to prevent scorching. Remove from heat but keep covered until ready to serve. 4) Roast the Brussels sprouts: - While the potatoes cook, heat 1 tablespoon olive oil in a large saute pan (non-stick if you have one) over medium-high until hot. Add sliced Brussels sprouts, cut side down, and cook until deeply browned, about 3 minutes. Shake pan to dislodge and re-distribute brussels, then season with salt and pepper. Transfer to a bowl and toss with the roasted potatoes. Cover and keep warm. Wipe out pan and return to medium heat. 5) Sear the pork: - Heat 2 teaspoons olive oil in the pan you cooked the Brussels sprouts in. Add pork and sear, undisturbed, until browned, about 4 minutes. Using a spatula, carefully flip pork and transfer to oven to warm through, about 5 minutes. 6) Plate your dish: - Divide applesauce between 2 dishes. Plate the Brussels sprouts and potatoes alongside, and the pork on top. Enjoy!