Glazed Pork Roast with Apples and Zucchini Patties
Some nights call for more than one dish on the table — and this pork roast dinner is built to make that easy. A maple-soy glazed pork roast anchors the plate, its sticky, savory-sweet crust balanced by a side of cinnamon-sautéed Honeycrisp apples and crispy zucchini parmesan patties. Sweet, savory, and a little indulgent, it’s the kind of dinner that looks like it took all day but really just takes a little planning.
Start the pork roast first, since it needs the most time in the oven. While it sears and bakes under its maple-soy glaze, use this time to work on the other two dishes.
The cinnamon apples come together quickly on the stove top — peel and slice the Honeycrisp apples, then let them soften in butter with cinnamon and a touch of maple until they’re tender and fragrant. Because they only need a few minutes of active cooking, they’re easy to start once the pork is glazed and back in the oven, then set aside to keep warm until plating.
The zucchini parmesan patties can be mixed and cooked on the stove top as well, in this same time window. Combine the diced zucchini with flour, parmesan, mozzarella, onion, and egg, then pan-fry the patties in batches until golden and crisp on both sides. Keep them warm on a low oven rack or loosely tented with foil while the pork finishes roasting.
Once the pork roast hits temperature and rests, everything else should be ready to go. Slice the roast, plate it alongside the warm cinnamon apples and a couple of zucchini patties, and spoon any extra glaze from the pan over the top. It’s a plate that balances rich, sweet, and savory in every bite — syncing the preparation timing means nothing sits around getting cold while you finish the rest.
