Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Dukkah-Crusted Pork Roast

with Roasted Cauliflower & Tahini Dressing

Sheet Pan Supper
Whole30®
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. This September, we’re excited to bringing you another month of delicious, Whole30® approved recipes. Originally from Egypt, dukkah is a blend of herbs and spices, whose warming flavor complements rich roasted pork in this dish.

Get Cooking
fresh
ingredients
Dukkah-Crusted Pork Roast with Roasted Cauliflower & Tahini Dressing
Title
  • 1 Pork Roast
  • 1 head Cauliflower
  • 2 Persian Cucumbers
  • 2 cloves Garlic
  • 2 Tbsps Tahini
  • 1 oz Roasted Piquillo Peppers
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin, & Black Sesame Seeds)
step-by-step
instructions
Prepare the cauliflower:
1 Prepare the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the stem and leaves of the cauliflower; cut into small florets. In a small pot, heat the ghee on medium-high until melted (or melt in a bowl in the microwave). Place the cauliflower florets in a large bowl. Add the melted ghee and a drizzle of olive oil; season with salt and pepper. Toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven

Prepare the pork:
2 Prepare the pork:

While the cauliflower roasts, line a separate sheet pan with aluminum foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the dukkah; turn to coat. Transfer to the prepared sheet pan. Roast 25 to 27 minutes, or until browned and cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork roasts, halve the cucumbers lengthwise, then thinly slice crosswise. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. If necessary, peel 1 garlic clove (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. 

Make the dressing:
4 Make the dressing:

While the pork continues to roast, in a large bowl, combine the tahini, vinegar, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. 

Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the pork rests, to the bowl of dressing, add the sliced cucumbers, seasoned tomatoes, and roasted cauliflower. Season with salt and pepper. Toss to coat. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the salad. Top the pork with the tapenade. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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!

Get This Recipe Delivered
Prepare the cauliflower:
1 Prepare the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the stem and leaves of the cauliflower; cut into small florets. In a small pot, heat the ghee on medium-high until melted (or melt in a bowl in the microwave). Place the cauliflower florets in a large bowl. Add the melted ghee and a drizzle of olive oil; season with salt and pepper. Toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven

2 Prepare the pork:

While the cauliflower roasts, line a separate sheet pan with aluminum foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the dukkah; turn to coat. Transfer to the prepared sheet pan. Roast 25 to 27 minutes, or until browned and cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

Prepare the pork:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork roasts, halve the cucumbers lengthwise, then thinly slice crosswise. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. If necessary, peel 1 garlic clove (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. 

4 Make the dressing:

While the pork continues to roast, in a large bowl, combine the tahini, vinegar, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. 

Make the dressing:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the pork rests, to the bowl of dressing, add the sliced cucumbers, seasoned tomatoes, and roasted cauliflower. Season with salt and pepper. Toss to coat. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the salad. Top the pork with the tapenade. Enjoy!