Preheat the oven to 375 degrees F. Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roast until the potatoes are slightly tender, about 20 minutes.

Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside.

Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes. Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.

Serves 4; Calories 309; Total Fat 12 g; Saturated Fat: 3 g; Protein: 34 grams; Total Carbohydrates: 31 grams; Fiber: 5 grams; Cholesterol 31 mg; Sodium 554 mg;

Photograph by Antonis Achilleos