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Gochujang Pork Roast
with Sesame Potatoes, Carrots & Radishes
50 MIN
2 Servings
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.
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NutritionPER SERVING
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Calories530 Cals (est.)
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fresh
ingredients
Title
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1 Pork Roast
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6 oz Carrots
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1 bunch Mint
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3 oz Radishes
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¾ lb Potatoes
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1 Tbsp Gochujang
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2 Tbsps Soy Glaze
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1 Tbsp Sesame Oil
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1 Tbsp Mirin (Salted Cooking Wine)
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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