Pork Roast & Balsamic-Shallot Pan Sauce with Roasted Brussels Sprouts & Farro
600 Calories or Less

Pork Roast & Balsamic-Shallot Pan Sauce

with Roasted Brussels Sprouts & Farro

45 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
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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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.
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From the Test Kitchen

For incredible depth of flavor in this dish, you’ll create a pan sauce that combines tangy shallot, 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 brussels sprouts, and pickeled peppers for bursts of brightness in every bite.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Pork Roast & Balsamic-Shallot Pan Sauce with Roasted Brussels Sprouts & Farro
Title
  • 1 Pork Roast
  • ½ cup Semi-Pearled Farro
  • 2 Tbsps Balsamic Vinegar
  • 1 Shallot
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Light Brown Sugar
  • ½ oz Sweety Drop Peppers
  • 1 oz Goat Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Brussels Sprouts
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 thoroughly 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. Turn off the heat. 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 the brussels sprouts lengthwise. Place in a bowl; add a drizzle of olive oil. Season with salt and pepper; toss to coat. Peel and finely chop the shallot. 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 broccoli & finish the pork
3 Roast the broccoli & finish the pork

Carefully transfer the seasoned brussels sprouts 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 brussels sprouts 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 chopped shallot; 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 occasionally 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 brussels sprouts, 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!

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Pork Roast & Balsamic-Shallot Pan Sauce

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 thoroughly 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. Turn off the heat. 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 the brussels sprouts lengthwise. Place in a bowl; add a drizzle of olive oil. Season with salt and pepper; toss to coat. Peel and finely chop the shallot. 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 broccoli & finish the pork
3 Roast the broccoli & finish the pork

Carefully transfer the seasoned brussels sprouts 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 brussels sprouts 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 chopped shallot; 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 occasionally 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 brussels sprouts, 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
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