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Dinner · 50 min · 4 plates

Roast pork with apples

Apples under the pork catch the drippings.

The sheet · 4 plates · 50 min

medium

Why tonight. Apples under the pork catch the drippings.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • pork
  • apple
  • onion
  • thyme
  • olive oil

Good if you have them, fine if you do not: dijon.

Method

  1. Dry the pork and salt it hours ahead if you can. Skin or fat cap scored, and a hot oven to start.
  2. Apples and onion added halfway through, not at the start — a whole roast's worth of time turns them to sauce.
  3. Cut the apples thick and leave them in wedges, so they hold shape against the meat.
  4. Rest the pork properly, then mustard whisked into the pan juices off the heat.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

pork
The forgiving meat. Shoulder takes hours and rewards them, chops take minutes and punish you for one too many, and the fat is the flavor in both cases.
apple
Sweet, acidic and firm, which is a rare combination — it holds its shape in a hot pan and cuts through fat on a cold plate.
onion
The base under most of this library.
thyme
The most patient herb here — it survives long cooking, which almost nothing green does.
olive oil
Two ingredients sharing a name.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy pork and apple workBack to the ranking