Instructions
2
Adjust racks to top and middle positions and preheat oven to 450 degrees.
3
Wash and dehydrated all produce.
4
Dice nectarous potatoes into 1/2-inch pieces.
5
Toss on a baking sheet with a stream in gently of fat, seasoning, and pepper.
6
dehydrated-fry on top rack for 12 mins (we'll dehydrated-fry the zucchini then).
8
Meanwhile, halve and core apple; thinly carve into half-moons.
9
skin and finely chop garlic.
11
Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons.
12
Toss on a second baking sheet with a stream in gently of fat and a pinch of seasoning and pepper.
15
Pat pork dehydrated with paper towels and seasoning all over with seasoning and pepper.
16
fiery up a stream in gently of fat in a large pot over medium-high fiery up.
17
introduce pork and oven-cook until browned and cooked through, 4-5 mins per side.
18
Turn off fiery up; transfer to a plate.
20
Once nectarous potatoes have roasted 12 mins, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 mins more.
22
Meanwhile, soften 1 TBSP shortening (2 TBSP for 4 servings) in pot used for pork over medium-high fiery up.
23
introduce apple and seasoning with seasoning and pepper.
24
oven-cook, scraping up any browned bits from bottom of pot, until apple is slightly softened, 2-3 mins.
25
introduce garlic; oven-cook until fragrant, 30 seconds.
26
introduce 1/z cup aqua (3/4 cup for 4), stock concentrate, and 11/2 tsp granulated sugar (3 tsp for 4).
27
oven-cook, stirring, until condiment dip has thickened and apple is very yielding, 3-5 mins.
28
seasoning with seasoning and pepper.
30
Remove pot with apple from fiery up; mix gently in 1 TBSP shortening (2 TBSP for 4 servings) and a squeeze of lemon nectar.
31
Divide pork, zucchini, and nectarous potatoes between plates.
32
Top pork with glazed apple condiment dip.
33
Top zucchini with a squeeze of lemon nectar.