Pork Roast & Balsamic Pan Sauce with Warm Farro & Brussels Sprouts Salad
45g of Protein

Pork Roast & Balsamic Pan Sauce

with Warm Farro & Brussels Sprouts Salad

50 MIN
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
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

For incredible depth of flavor in this dish, you’ll create a pan sauce that combines red onion, savory soy sauce, brown sugar, and punchy balsamic vinegar using the fond from searing the pork roast. It’s all served over a hearty bed of farro, roasted vegetables, and creamy goat cheese for bursts of tang in every bite.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
Pork Roast & Balsamic Pan Sauce with Warm Farro & Brussels Sprouts Salad
Title
  • 1 Pork Roast
  • ½ cup Semi-Pearled Farro
  • ½ lb Brussels Sprouts
  • 1 Red Onion
  • ½ oz Sweety Drop Peppers
  • 1 oz Goat Cheese
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Sear & start the pork
1 Sear & start the pork

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Turn to coat. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Prepare the ingredients & start the sauce
2 Prepare the ingredients & start the sauce

Meanwhile, wash and dry the brussels sprouts. Cut off and discard the stem ends; halve lengthwise. Halve and peel the onion; thinly slice one half and small dice the remaining half to get 2 tablespoons (you may have extra). In a bowl, combine the halved brussels sprouts and sliced onion. Drizzle with olive oil and season with salt and pepper; toss to coat. Roughly chop the peppers. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper.

Roast the vegetables & finish the pork
3 Roast the vegetables & finish the pork

Carefully transfer the seasoned vegetables to the other side of the sheet pan of partially roasted pork. Return to the oven and roast 15 to 17 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board; let rest at least 5 minutes. 

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

Cook the farro
4 Cook the farro

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Finish the sauce
5 Finish the sauce

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. 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. Taste, then season with salt and pepper if desired.

Finish the farro & serve your dish
6 Finish the farro & serve your dish

To the pot of cooked farro, add the roasted vegetables, chopped peppers, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the finished farro topped with the goat cheese (crumbling before adding), sliced pork, and finished sauce. Enjoy!

Tips from Home Chefs

Sear & start the pork
1 Sear & start the pork

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Turn to coat. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

2 Prepare the ingredients & start the sauce

Meanwhile, wash and dry the brussels sprouts. Cut off and discard the stem ends; halve lengthwise. Halve and peel the onion; thinly slice one half and small dice the remaining half to get 2 tablespoons (you may have extra). In a bowl, combine the halved brussels sprouts and sliced onion. Drizzle with olive oil and season with salt and pepper; toss to coat. Roughly chop the peppers. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper.

Prepare the ingredients & start the sauce
Roast the vegetables & finish the pork
3 Roast the vegetables & finish the pork

Carefully transfer the seasoned vegetables to the other side of the sheet pan of partially roasted pork. Return to the oven and roast 15 to 17 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board; let rest at least 5 minutes. 

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

4 Cook the farro

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro
Finish the sauce
5 Finish the sauce

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. 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. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish

To the pot of cooked farro, add the roasted vegetables, chopped peppers, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the finished farro topped with the goat cheese (crumbling before adding), sliced pork, and finished sauce. Enjoy!

Finish the farro & serve your dish
Browse Steps
1 of 6