Gochujang Pork Roast with Sesame Potatoes, Carrots & Radishes
Easy Prep & Cleanup

Gochujang Pork Roast

with Sesame Potatoes, Carrots & Radishes

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To pair with this soy and gochujang glazed pork roast, we’re tossing a hearty trio of carrots, potatoes, and radishes with mirin for a tangy-sweet finish.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Gochujang Pork Roast with Sesame Potatoes, Carrots & Radishes
Title
  • 1 Pork Roast
  • 6 oz Carrots
  • 1 bunch Mint
  • 3 oz Radishes
  • ¾ lb Potatoes
  • 1 Tbsp Gochujang
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the radishes. Peel the carrots. Halve lengthwise, then cut crosswise into 2-inch pieces. In a bowl, combine the soy glaze and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Transfer 1 tablespoon of the sauce to a separate bowl; set aside. Pick the mint leaves off the stems.

Season the vegetables
2 Season the vegetables

Transfer the diced potatoes, quartered radishes, and carrot pieces to a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan.

Roast the pork & vegetables
3 Roast the pork & vegetables

Pat the pork dry with paper towels; place in a bowl. Add the reserved tablespoon of sauce; season with salt and pepper. Turn to thoroughly coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 25 to 27 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are browned and tender when pierced with a fork. Remove from the oven and transfer the roasted pork to a cutting board; let rest at least 5 minutes.

Finish & serve your dish
4 Finish & serve your dish

To the sheet pan of roasted vegetables, carefully add the mirin and sesame seeds. Stir to coat. 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 sliced pork with the finished vegetables. Top the pork with the remaining sauce. Garnish with the mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

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 ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the radishes. Peel the carrots. Halve lengthwise, then cut crosswise into 2-inch pieces. In a bowl, combine the soy glaze and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Transfer 1 tablespoon of the sauce to a separate bowl; set aside. Pick the mint leaves off the stems.

2 Season the vegetables

Transfer the diced potatoes, quartered radishes, and carrot pieces to a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan.

Season the vegetables
Roast the pork & vegetables
3 Roast the pork & vegetables

Pat the pork dry with paper towels; place in a bowl. Add the reserved tablespoon of sauce; season with salt and pepper. Turn to thoroughly coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 25 to 27 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are browned and tender when pierced with a fork. Remove from the oven and transfer the roasted pork to a cutting board; let rest at least 5 minutes.

4 Finish & serve your dish

To the sheet pan of roasted vegetables, carefully add the mirin and sesame seeds. Stir to coat. 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 sliced pork with the finished vegetables. Top the pork with the remaining sauce. Garnish with the mint leaves (tearing just before adding). Enjoy!

Finish & serve your dish
Browse Steps
1 of 4