Oregon Wine Country-Inspired Pork Roast & Farro with Sour Cherry-Verjus Sauce
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Oregon Wine Country-Inspired Pork Roast & Farro

with Sour Cherry-Verjus Sauce

45 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Oregon Wine Country-Inspired Pork Roast & Farro with Sour Cherry-Verjus Sauce
Title
time-saving
tips & techniques
Butter
Farro
How to Cook Your Grains "Pasta" Style
How To: Quarter and Deseed a Lemon
How To: Properly Salt Cooking Water
Goat Cheese
Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare, sear & roast the pork:
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. 

Prepare the remaining ingredients & start the sauce:
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.

Cook & finish the farro:
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.

Roast the broccoli:
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. 

Finish the sauce:
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.

Finish & serve your dish:
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

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Oregon Wine Country-Inspired Pork Roast & Farro

Prepare, sear & roast the pork:
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.

Prepare the remaining ingredients & start the sauce:
Cook & finish the farro:
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. 

Roast the broccoli:
Finish the sauce:
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! 

Finish & serve your dish:
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