Glazed Pork Roast with Buttermilk Mashed Potatoes & Sautéed Kale

Glazed Pork Roast

with Buttermilk Mashed Potatoes & Sautéed Kale

50 MIN
4 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.
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

To complement the flavors of the sweet and smoky glaze on our pork roast, we’re making a topping of onion cooked in savory chicken broth until irresistibly tender and sweet. Sides of creamy mashed potatoes and kale tossed with bites of piquante peppers round out the dish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Make the glaze & roast the pork:
1 Make the glaze & roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. In a bowl, combine the ketchup and spice blend. Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on all sides. Transfer to the sheet pan. Roast 25 minutes. Remove from the oven. Carefully top with the glaze. Return to the oven and roast 12 to 14 minutes, or until the pork is cooked through (an instant-read thermometer should register 145°F). Transfer 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. Medium dice the potatoes. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peppers. Halve, peel, and thinly slice the onion.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the pork continues to roast, add the diced potatoes and whole garlic clove to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk (shaking the bottle before opening) and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the kale:
4 Cook & finish the kale:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; stir in the chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Make the onion topping:
5 Make the onion topping:

While the pork rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the broth (carefully, as the liquid may splatter), butter, and vinegar. Cook, stirring frequently, 2 to 3 minutes, or until the onion is softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish:
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 and finished kale. Garnish the pork with the onion topping. Enjoy!

Tips from Home Chefs

Make the glaze & roast the pork:
1 Make the glaze & roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. In a bowl, combine the ketchup and spice blend. Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on all sides. Transfer to the sheet pan. Roast 25 minutes. Remove from the oven. Carefully top with the glaze. Return to the oven and roast 12 to 14 minutes, or until the pork is cooked through (an instant-read thermometer should register 145°F). Transfer 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. Medium dice the potatoes. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peppers. Halve, peel, and thinly slice the onion.

Prepare the ingredients:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the pork continues to roast, add the diced potatoes and whole garlic clove to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk (shaking the bottle before opening) and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook & finish the kale:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; stir in the chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook & finish the kale:
Make the onion topping:
5 Make the onion topping:

While the pork rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the broth (carefully, as the liquid may splatter), butter, and vinegar. Cook, stirring frequently, 2 to 3 minutes, or until the onion is softened and the liquid has cooked off. 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 and finished kale. Garnish the pork with the onion topping. Enjoy!

Slice the pork & serve your dish:
Browse Steps
1 of 6