Middle Eastern Pork & Persimmon with Lemon Yogurt

Middle Eastern Pork & Persimmon

with Lemon Yogurt

40 MIN
myWW™
2 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.
Reduced Sodium
Vegan
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

This recipe highlights ras el hanout (a beloved North African blend of cumin, coriander, cinnamon, and more) which lends bold flavor to our rich pork roast—perfectly tempered by a swoosh of bright, cooling lemon yogurt underneath. We’re serving the pork alongside a colorful duo of sautéed green beans and peppers, then finishing it with a garnish of sweet persimmon.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

7 green SmartPoints®
6 blue SmartPoints®
6 purple SmartPoints®

See Plans
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Middle Eastern Pork & Persimmon with Lemon Yogurt
Title
  • 1 Pork Roast
  • 1 Persimmon
  • 1 Lemon
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Apple Cider Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Ras El Hanout
  • 6 oz Green Beans
Prepare & roast the pork:
1 Prepare & roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with 1 teaspoon of olive oil and season on all sides with salt, pepper, and the ras el hanout; turn to coat. Transfer to the sheet pan. Roast 25 to 27 minutes, or until browned and cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

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

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Core and medium dice the persimmon. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper. 

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Add the quartered peppers, chopped garlic, 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. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the persimmon:
4 Cook the persimmon:

While the pork rests, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced persimmon; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat; stir in the juice of the remaining lemon wedges

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

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the lemon yogurt between two dishes; spread into an even layer. Top with the sliced pork and cooked vegetables. Top the pork with the cooked persimmon. Enjoy! 

Tips from Home Chefs

Prepare & roast the pork:
1 Prepare & roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with 1 teaspoon of olive oil and season on all sides with salt, pepper, and the ras el hanout; turn to coat. Transfer to the sheet pan. Roast 25 to 27 minutes, or until browned and cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

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

2 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Core and medium dice the persimmon. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper. 

Prepare the remaining ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Add the quartered peppers, chopped garlic, 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. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

4 Cook the persimmon:

While the pork rests, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced persimmon; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat; stir in the juice of the remaining lemon wedges

Cook the persimmon:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the lemon yogurt between two dishes; spread into an even layer. Top with the sliced pork and cooked vegetables. Top the pork with the cooked persimmon. Enjoy! 

Browse Steps
1 of 5