Pork Roast & Apple Spoon Bread with Sour Cherry Barbecue Sauce

Pork Roast & Apple Spoon Bread

with Sour Cherry Barbecue Sauce

55 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To pair with pork roast smothered in a sweet and sour glaze, we’re making our take on spoonbread—a Southern cornbread-like dish so-named for its fluffy, spoonable texture—with tender bites of apple, sour cream, our new mirepoix (a classic mixture of carrots, celery and onion) and melty cheese.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Pork Roast & Apple Spoon Bread with Sour Cherry Barbecue Sauce
Title
  • 1 Pork Roast
  • 1 cup Cornbread Mix
  • 1 Apple
  • 1 lb Broccoli
  • ⅓ cup Mirepoix
  • 4 oz Shredded Monterey Jack Cheese
  • ¼ cup Barbecue Sauce
  • ½ cup Sour Cream
  • 2 Tbsps Sour Cherry Spread
  • 1 oz Garlic & Herb Spreadable Butter
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into large florets. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Core and medium dice the apple. In a bowl, combine the sour cherry spread and barbecue sauce.

Roast the pork & broccoli
2 Roast the pork & broccoli

Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on all sides. Transfer to the center of a sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven. Carefully top the partially roasted pork with the glaze. Reserving the bowl. add the seasoned broccoli around the outer edges of the sheet pan. Return to the oven and roast 16 to 18 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the broccoli is tender when pierced with a fork. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. Carefully transfer the roasted broccoli to the reserved bowl; add the spreadable butter. Toss to coat.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Assemble & bake the apple spoon bread
3 Assemble & bake the apple spoon bread

Meanwhile, in a large bowl, combine the cornbread mix, mirepoix, diced apple, sour cream, half the cheese, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining cheese. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

Slice the pork & serve your dish
4 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork and finished broccoli with the baked spoon bread on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into large florets. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Core and medium dice the apple. In a bowl, combine the sour cherry spread and barbecue sauce.

2 Roast the pork & broccoli

Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on all sides. Transfer to the center of a sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven. Carefully top the partially roasted pork with the glaze. Reserving the bowl. add the seasoned broccoli around the outer edges of the sheet pan. Return to the oven and roast 16 to 18 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the broccoli is tender when pierced with a fork. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. Carefully transfer the roasted broccoli to the reserved bowl; add the spreadable butter. Toss to coat.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Roast the pork & broccoli
Assemble & bake the apple spoon bread
3 Assemble & bake the apple spoon bread

Meanwhile, in a large bowl, combine the cornbread mix, mirepoix, diced apple, sour cream, half the cheese, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining cheese. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

4 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork and finished broccoli with the baked spoon bread on the side. Enjoy!

Slice the pork & serve your dish
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