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Edouardo Jordan's Pork Roast & Sides
serves 6 to 8
50 MIN
8
Servings
$8.75/SERVING
From the Test Kitchen
WHY WE LOVE THIS DISH
For four weeks, Blue Apron is delighted to partner with Edouardo Jordan, Seattle-based chef and restaurant owner, whose mission is to nourish the community with Southern-focused dishes and education through culinary history. We’re kicking it off with a spin on your classic Thanksgiving meal, pairing rich pork roast with traditional sides of cheesy mashed potatoes, tart cranberry relish, and a savory sage gravy.
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NutritionPER SERVING
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Calories530 Cals (est.)
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fresh
ingredients
Title
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2 Pork Roasts
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2½ lbs Golden Potatoes
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4 oz Sweet Peppers
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3 cloves Garlic
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¾ lb Cranberries
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1 bunch Sage
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2 oz White Cheddar Cheese
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4 Tbsps Butter
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⅔ cup Chicken Bone Broth
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1 oz Sweet Piquante Peppers
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¼ cup Chicken Demi-Glace
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¼ cup Sugar
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¼ cup Cream
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1 Shallot
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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¼ cup Rice Flour
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the pork
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels; season on all sides with salt, pepper, and the spice blend. Transfer to the sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 3 cloves of garlic. Grate the cheese on the large side of a box grater. Roughly chop the piquante peppers. Peel and finely chop the shallot. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Pick the sage leaves off the stems; finely chop the leaves.
3
Cook & mash the potatoes
Add the diced potatoes and chopped garlic to the pot of boiling water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream, grated cheese, chopped piquante peppers, and half the butter; season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.
4
Make the cranberry relish
Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cranberries, sugar, and 3/4 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries have broken down and the mixture is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the gravy
In a small pot, heat the remaining butter on medium-high until melted. Add 1 tablespoon of the flour (you will have extra). Cook, whisking constantly, 2 to 3 minutes, or until lightly browned and thoroughly combined. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the chopped sage leaves and stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired.
6
Slice the pork & serve your dish
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the mashed potatoes, cranberry relish, and gravy on the side. Enjoy!
1
Prepare & roast the pork
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels; season on all sides with salt, pepper, and the spice blend. Transfer to the sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 3 cloves of garlic. Grate the cheese on the large side of a box grater. Roughly chop the piquante peppers. Peel and finely chop the shallot. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Pick the sage leaves off the stems; finely chop the leaves.
3
Cook & mash the potatoes
Add the diced potatoes and chopped garlic to the pot of boiling water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream, grated cheese, chopped piquante peppers, and half the butter; season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.
4
Make the cranberry relish
Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and diced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cranberries, sugar, and 3/4 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries have broken down and the mixture is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the gravy
In a small pot, heat the remaining butter on medium-high until melted. Add 1 tablespoon of the flour (you will have extra). Cook, whisking constantly, 2 to 3 minutes, or until lightly browned and thoroughly combined. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the chopped sage leaves and stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired.
6
Slice the pork & serve your dish
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the mashed potatoes, cranberry relish, and gravy on the side. Enjoy!
Tips from Home Chefs
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