One-Pan Sunday Roast

Name: One-Pan Sunday Roast
Ingredients: 6 oz [170 g] baby spinach; 2 Tbsp sherry or apple cider vinegar; ¼ cup [60 ml] olive oil; 2 Tbsp whole-grain mustard; 2 Tbsp sherry or apple cider vinegar; 2 cups [480 ml] chicken or pork stock; 2 cups [480 ml] chicken or pork stock; ½ tsp caraway seeds; 1 tsp dried herbes de Provence or thyme; Freshly ground black pepper; Neutral oil; 2 Tbsp all-purpose flour; 6 tart apples (about 1½ Lb [680 g]), skins lightly scored around the equator; ½ cup [120 ml] hard cider or dry white wine; ½ cup [120 ml] hard cider or dry white wine; Salt; 4½ lb [2 kg] rolled pork loin roast with skin; 3 carrots (about 1 Lb [455 g]), cut into chunks; 3 lb [1.4 kg] potatoes, cut into wedges or chunks; 1 tsp dried herbes de Provence or thyme; 1 large onion of any variety (about 8 oz [230 g]), cut into wide petals

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

The English Sunday Roast is one of my favorite things: a hearty meal, usually a roasted joint of meat and vegetables, served in the late afternoon–early evening that straddles the line between fancy dinner and truly traditional, casual pub fare.

I bake the apples whole with just a slight scoring around the equator to encourage them to collapse in an organized fashion. I like how it looks and am not bothered by avoiding the seeds and stem as I eat. Apples swing savory like champs and

Ingredients

Main course

Ingredients

Method