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Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. Roughly chop the cheese curds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.
Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the broccoli roasts, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the chopped cheese curds, a drizzle of olive oil, and half the milk. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
While the potatoes cook, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.
While the pork rests, add the butter, maple syrup, sliced sage leaves, vinegar, and remaining milk to the pan of reserved fond. Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.
Slice the rested pork crosswise. Serve the sliced pork with the roasted broccoli and cheesy mashed potatoes. Top the pork with the pan sauce. Enjoy!
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. Roughly chop the cheese curds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.
Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the broccoli roasts, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the chopped cheese curds, a drizzle of olive oil, and half the milk. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
While the potatoes cook, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.
While the pork rests, add the butter, maple syrup, sliced sage leaves, vinegar, and remaining milk to the pan of reserved fond. Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.
Slice the rested pork crosswise. Serve the sliced pork with the roasted broccoli and cheesy mashed potatoes. Top the pork with the pan sauce. Enjoy!
Tips from Home Chefs