Maple-Mustard Pork Roast with Apple, Kale & Roasted Brussels Sprouts

Maple-Mustard Pork Roast

with Apple, Kale & Roasted Brussels Sprouts

Group Created with Sketch. 40 min
WW™ Approved Diabetes Friendly Carb Conscious Mediterranean Diet 600 Calories Or Less i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving
  • View All
    Nutrition Label
    Download

For this sophisticated dish, rich roasted pork is elevated by a deliciously herbaceous coating of fennel seeds, rosemary, and sage, plus a tangy-sweet combo of whole grain mustard and maple syrup drizzled on top. We’re serving it with equally hearty sides of roasted brussels sprouts and kale sautéed with fresh grated apple.
7 green SmartPoints® per serving
7 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Maple-Mustard Pork Roast with Apple, Kale & Roasted Brussels Sprouts
Title
  • 1 Pork Roast
  • 1 Apple
  • 1 bunch Kale
  • ½ lb Brussels Sprouts
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
Start the pork
1 Start the pork

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with 2 teaspoons of olive oil and season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Rub the seasonings onto the pork. Transfer to one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. 

Roast the brussels sprouts & pork
2 Roast the brussels sprouts & pork

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; stir to coat. Transfer to the other side of the sheet pan of partially roasted pork. Arrange in an even layer. Roast 15 to 17 minutes, or until the brussels sprouts are tender when pierced with a fork and the pork is browned and cooked through.* Transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Prepare the remaining ingredients & make the sauce
3 Prepare the remaining ingredients & make the sauce

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Grate the apple on the large  side of a box grater, discarding the core. In a bowl, combine the maple syrup and mustard

Cook the kale & apple
4 Cook the kale & apple

While the pork rests, in a  medium pan (nonstick, if you have one), heat 2 teaspoons  of olive oil on medium-high until hot. Add the sliced kale and grated apple; season with salt and  pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook,  stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and carefully stir in the vinegar. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish
5 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork with the cooked kale and apple and roasted brussels sprouts. Top the pork with the sauce. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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
Start the pork
1 Start the pork

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with 2 teaspoons of olive oil and season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Rub the seasonings onto the pork. Transfer to one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. 

2 Roast the brussels sprouts & pork

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; stir to coat. Transfer to the other side of the sheet pan of partially roasted pork. Arrange in an even layer. Roast 15 to 17 minutes, or until the brussels sprouts are tender when pierced with a fork and the pork is browned and cooked through.* Transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Roast the brussels sprouts & pork
Prepare the remaining ingredients & make the sauce
3 Prepare the remaining ingredients & make the sauce

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Grate the apple on the large  side of a box grater, discarding the core. In a bowl, combine the maple syrup and mustard

4 Cook the kale & apple

While the pork rests, in a  medium pan (nonstick, if you have one), heat 2 teaspoons  of olive oil on medium-high until hot. Add the sliced kale and grated apple; season with salt and  pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook,  stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and carefully stir in the vinegar. Taste, then season with salt and pepper if desired. 

Cook the kale & apple
Slice the pork & serve your dish
5 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork with the cooked kale and apple and roasted brussels sprouts. Top the pork with the sauce. Enjoy!