Ingredients

Directions

Prep: 1. Preheat oven to 450 F 2. Line two sheet pans with foil 3. Season pork with salt and pepper on all sides 4. In a medium pan, heat 1 tbls olive oil on medium-high heat 5. Add the pork. Cook, turning occasionally, 4-6 minutes, until browned on all sides 6. Transfer pork to one side of sheet pan 7. Meanwhile, wash and dry produce 8. Cut off and discard ends of squash. Halve lengthwise, scoop out and discard pulp and seeds, then cut crosswise into 1/2-inch pieces 9. Halve and peel onion. Cut into 1/2-inch wedges, separating layers 10. Cut off and discard turnip ends, then pool and medium dice 11. Medium dice potatoes 12. Combine prepared veggies in a large bowl. Drizzle with 2 tsp olive oil and season with salt, pepper, white pepper, nutmeg, ginger, and cloves. Toss to coat 13. Transfer 1/3 of the veggie mix to the pan with the pork, and put the rest on the other pan. Arrange in an even layer. Cook: 1. Roast the pork and veggies 35-40 minutes, until veggies are browned and tender and pork is cooked through (at least 145 F) 2. Transfer pork to a cutting board and let rest at least 5 minutes 3. Meanwhile, in a bowl, combine maple syrup and mustard, season with salt and pepper 4. Slice pork crosswise against the muscle grain. 5. Serve sliced pork with veggies. Drizzle veggies with maple mustard.