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Oregon Wine Country-Inspired Pork Roast & Farro
with Sour Cherry-Verjus Sauce
45 MIN
4 Servings
From the Test Kitchen
For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Seventh stop: Portland, where we’re drawing inspiration from all the bold flavors of its nearby wine country. The sauce for this dish highlights punchy verjus––made from the tart juice of unripened wine grapes––and cherries (another regional specialty), which cuts through the richness of our pork roast. To learn more about what inspired this dish, go to roadtrip.blueapron.com/portland.
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NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
-
1 Pork Roast
- 1 cup Semi-Pearled Farro
-
1 lb Broccoli
- 2 Tbsps Butter
- 1 Tbsp Verjus Rouge
-
1 Tbsp Sour Cherry Spread
- 1 oz Goat Cheese
-
⅓ cup Chicken Bone Broth
- 1 Pink Or Yellow Lemon
time-saving
tips & techniques
step-by-step
instructions
1
Prepare, sear & roast the pork:
Preheat the oven to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer the seared pork to the sheet pan. Roast 25 to 27 minutes, or until cooked through (an instant-read thermometer should register 145°F). Transfer the roasted pork to a cutting board; let rest at least 5 minutes.
2
Prepare the remaining ingredients & start the sauce:
While the pork roasts, wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, whisk together the verjus, sour cherry spread, and broth.
3
Cook & finish the farro:
While the pork continues to roast, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the lemon juice and cheese (crumbling before adding); drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.
4
Roast the broccoli:
While the farro cooks, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
5
Finish the sauce:
While the broccoli roasts, heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Add the butter and stir until melted and combined. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish:
To the pot of finished farro, add the roasted broccoli. Stir to combine. Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork over the finished farro and broccoli. Top the pork with the finished sauce. Enjoy!
1
Prepare, sear & roast the pork:
Preheat the oven to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer the seared pork to the sheet pan. Roast 25 to 27 minutes, or until cooked through (an instant-read thermometer should register 145°F). Transfer the roasted pork to a cutting board; let rest at least 5 minutes.
2
Prepare the remaining ingredients & start the sauce:
While the pork roasts, wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, whisk together the verjus, sour cherry spread, and broth.
3
Cook & finish the farro:
While the pork continues to roast, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the lemon juice and cheese (crumbling before adding); drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.
4
Roast the broccoli:
While the farro cooks, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
5
Finish the sauce:
While the broccoli roasts, heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Add the butter and stir until melted and combined. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish:
To the pot of finished farro, add the roasted broccoli. Stir to combine. Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork over the finished farro and broccoli. Top the pork with the finished sauce. Enjoy!
Tips from Home Chefs