1. Prep
Strip sage leaves from steams, then finely
chop 1 tbsp (dbl for 4 ppl). Peel, then cut
onion into 1-inch pieces. Cut potatoes into
1/2-inch pieces. Peel, then cut carrot into
1/4-inch rounds. Peel, then mince or grate
garlic.
2. Roast pork
Remove the pan from heat. Transfer pork to
the baking sheet, placing on top of veggies.
Roast in the middle of the oven, until veggies
are tender and pork is cooked through, 12-14
min.
3. roast veggies
Add potatoes, carrots, onions, squash,
half the sage and 1 tbsp oil (dbl for 4 ppl)
to a parchment-lined baking sheet. Season
with salt and pepper, then toss to combine.
Arrange in a single layer. Roast in the middle
of the oven, stirring halfway through, until
golden-brown and tender, 22-24 min. (NOTE:
Stir veggies before adding pork in step 4.)
4. make gravy
While pork roasts, reheat the same pan (from
step 3) over medium. Add 1 tbsp butter
(dbl for 4 ppl), then swirl to melt, 30 sec.
Add mustard, broth concentrate, garlic,
remaining sage and cup water (dbl for 4
ppl). Cook, whisking constantly and scraping
up any browned bits on the bottom of the
pan, 2-3 min. Add sour cream, then whisk
until smooth, 1-2 min. Season with salt and
pepper.
5. start pork
Pat pork dry with paper towels, then season
with half the garlic salt (use all for 4 ppl)
and pepper. Heat a large non-stick pan over
medium-high heat. When hot, add 1 tbsp
oil, then the pork. Sear, turning occasionally,
until golden-brown on both sides, 6-8 min.
(NOTE: Don't overcrowd the pan; cook pork
in 2 batches for 4 ppl, using 1 tbsp oil per
batch!)
6. FINISH AND SERVE
Thinly slice pork. Divide veggies between
plates, then top with pork. Spoon gravy over
pork.