Pork and Apple Sauce

Wash and dry all produce.* Slice the potatoes into 1/4-inch rounds. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, (flipping them over when adding the other tray with the seared pork and carrots) until the potatoes are tender and golden-brown, 25-28 min.

Meanwhile, pat the pork tenderloin(s) dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Pan-fry until golden-brown all over, 2-3 min per side. Transfer to another baking sheet.

On the baking sheet with the pork, toss the carrots and 1/4 tsp cinnamon (double for 4 ppl) with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, until the carrots are tender and the pork is cooked through, 14-18 min. (TIP: Cook to a minimum internal temp. of 160°F, as size may vary.**)

Meanwhile, finely chop 1/2 tbsp sage leaves (double for 4 ppl). Core, then cut the apple(s) into 1/2-inch cubes.

Heat the same non-stick pan over medium heat. Add the apples, broth concentrate(s), apple jelly, sage and 2 tbsp water (double for 4 ppl). Simmer, stirring occasionally, until the apples are softened, 3-4 min.