Florentine Roast Pork & Salsa Verde

with Sautéed Vegetables

50 MIN

2 Servings

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From the Test Kitchen

For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Florence with a roast pork recipe from Max, a local chef who hosts an Airbnb Experience in his family restaurant. Before roasting the pork, we’re rubbing it with aromatic rosemary and garlic, then serving it topped with a rustic take on Italian salsa verde featuring capers, almonds, and more fresh rosemary.

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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

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1 Prepare the potatoes:

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 the potatoes into 1/2-inch-thick rounds. Place in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, transfer the seasoned potatoes to one side of the sheet pan; arrange in an even layer.

2 Prepare & roast the pork:

Peel and finely chop the garlic. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Pat the pork dry with paper towels; season with salt and pepper. In the same bowl, combine half the chopped garlic, half the chopped rosemary, and a drizzle of olive oil. Add the seasoned pork; turn to coat. Place the coated pork on the other side of the sheet pan. Roast 25 to 27 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board; let rest at least 5 minutes.

3 Prepare the remaining ingredients:

While the pork and potatoes roast, finely chop the capers. Finely chop the almonds. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot.

4 Make the salsa verde:

While the pork and potatoes continue to roast, in a bowl, combine the chopped capers and almonds, remaining chopped rosemary, half the vinegar, 2 tablespoons of olive oil, and as much of the remaining chopped garlic as you’d like. Season with salt and pepper.

5 Cook the vegetables:

While the pork and potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat. Stir in the remaining vinegar and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste.

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 roasted potatoes and cooked vegetables. Top the pork with the salsa verde. Enjoy!