Cajun-Style Pork Roast

with Red Rice & Beans

50 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fourth stop: New Orleans. The Cajun cuisine of Louisiana is known for its liberal use of bold, piquant spices, a blend of which (including paprika, ground yellow mustard, and thyme) we’re using to rub onto rich pork before roasting to create a light, flavorful crust. To learn more about what inspired this dish, go to roadtrip.blueapron.com/nola.

See Plans

Nutrition

PER SERVING
Calories

980 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
½ cup Jasmine Rice
1 15.5-Ounce Can Black Beans
2 stalks Celery
6 oz Carrots
2 Scallions
2 cloves Garlic
2 Tbsps Tomato Paste
2 Tbsps Mayonnaise
2 Tbsps Vegetarian Worcestershire Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Apple Cider Vinegar
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Rub the seasonings onto the pork. Transfer to the sheet pan. Roast 25 to 27 minutes, or until browned and cooked through (an instant-read thermometer should register 145°F). Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

2 Prepare the ingredients:

While the pork roasts, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the celery lengthwise, then thinly slice crosswise. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans.

3 Cook the rice:

While the pork continues to roast, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the prepared carrot mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the rice, 1 1/4 cups of water (carefully, as the liquid may splatter), and a big pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 20 to 22 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Cook the beans:

While the rice cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the beans, sugar, and 1/4 cup of water (carefully, as the liquid may splatter).Cook, stirring occasionally, 4 to 5 minutes, or until the water has cooked off. Add the vinegar and half the worcestershire sauce. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish & serve your dish:

While the beans cook, to make the sauce, in a bowl, combine the remaining worcestershire sauce, remaining spice blend, and half the mayonnaise (you will have extra mayonnaise). Season with salt and pepper. Add the cooked beans to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the finished rice and beans topped with the sliced pork and sauce. Garnish with the sliced green tops of the scallions. Enjoy!