• Heat oven to 425°. On one side of a rimmed baking sheet, toss celery root with 1/2 tbsp oil and 1/2 tsp salt. On a sheet of foil, toss apple wedges with 1/2 tbsp oil and 1/4 tsp salt. Roast celery root 15 min. Remove from oven, add foil with apples to baking sheet and roast 10 min more.

  • Meanwhile, pat pork dry. Sprinkle all over with 1/4 tsp each salt and pepper.

  • Working in 2 batches, heat 1 tbsp oil per batch in a large stainless steel skillet over high. Add pork and cook, turning once, 7 to 8 min, until golden brown and temp reaches 140°. Transfer to a plate to rest 5 min.

  • Return skillet to stovetop over low heat. Carefully whisk in flour, then broth, stirring to scrape up browned bits. Stir in thyme and 1/8 tsp salt. Taste, and adjust seasoning if needed. Serve pork with celery root, apples and gravy.

Nutrition Facts

496 calories; 28 g total fat; 892 mg sodium. 28 g carbohydrates; 34 g protein;