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Cajun-Style Pork Roast

with Red Rice & Beans

  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 980 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

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fresh
ingredients
Cajun-Style Pork Roast with Red Rice & Beans
Title
  • 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)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the pork:
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; turn to coat. 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. 

Prepare the ingredients:
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

Cook the rice:
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 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. 

Cook the beans:
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, 1 to 2 minutes, 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. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

While the beans cook, to make the sauce, in a bowl, combine the mayonnaise, Worcestershire sauce, and remaining spice blend. Season with salt and pepper. To the pot of cooked rice, add the cooked beans; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly 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! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the pork:
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; turn to coat. 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

Prepare the ingredients:
Cook the rice:
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 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, 1 to 2 minutes, 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. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. 

Cook the beans:
Finish & serve your dish:
5 Finish & serve your dish:

While the beans cook, to make the sauce, in a bowl, combine the mayonnaise, Worcestershire sauce, and remaining spice blend. Season with salt and pepper. To the pot of cooked rice, add the cooked beans; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly 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!