Quatre Épices Pork Roast with Broccoli & Hoisin-Roasted Pear
Easy Prep & Cleanup

Quatre Épices Pork Roast

with Broccoli & Hoisin-Roasted Pear

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. This hearty dish is brimming with warming flavors thanks to the roasted pork, coated with a blend of nutmeg, ginger, white pepper, and cloves (known as quatre épices, or four spices) topped with sweet pear––first roasted in a foil packet with hoisin sauce and rich butter.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Quatre Épices Pork Roast with Broccoli & Hoisin-Roasted Pear
Title
  • 1 Pork Roast
  • 1 cup Long Grain White Rice
  • 1 lb Broccoli
  • 2 Tbsps Hoisin Sauce
  • 1 tsp Black & White Sesame Seeds
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 oz Salted Butter
  • 1 Tbsp Vegetarian Ponzu Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • 1 Pear
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. 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. Place in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Core and medium dice the pear

Start the pork
2 Start the pork

Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the quatre épices; turn to coat. Transfer to one side of a sheet pan. Roast 23 minutes. Leaving the oven on, remove from the oven.  

Assemble the foil packet
3 Assemble the foil packet

Meanwhile, place a medium piece of foil on a work surface. On one side of the foil, place the diced pear, butter, hoisin sauce, 1 tablespoon of water and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; toss to combine. Fold the foil in half over the grapes. Fold the three open edges inwards to completely seal the packet.

Cook the rice
4 Cook the rice

In medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sautéed aromatics and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

Roast the pork, pear & broccoli
5 Roast the pork, pear & broccoli

Place the prepared foil packet on the other side of the sheet pan of partially roasted pork. Place the seasoned broccoli florets around the edges of the sheet pan. Return to the oven and roast 14 to 16 minutes for medium (the center may still be slightly pink), or until the pork is browned and cooked to your desired degree of doneness* and the broccoli is tender when pierced with a fork. Remove from the oven. Carefully 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.

Finish & serve your dish
6 Finish & serve your dish

Carefully open the foil packet of roasted grapes and stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Evenly top the roasted broccoli with the ponzu sauce; stir to combine. Serve the sliced pork with the cooked rice and finished broccoli. Top the pork with the finished pears and garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. 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. Place in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Core and medium dice the pear

2 Start the pork

Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the quatre épices; turn to coat. Transfer to one side of a sheet pan. Roast 23 minutes. Leaving the oven on, remove from the oven.  

Start the pork
Assemble the foil packet
3 Assemble the foil packet

Meanwhile, place a medium piece of foil on a work surface. On one side of the foil, place the diced pear, butter, hoisin sauce, 1 tablespoon of water and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; toss to combine. Fold the foil in half over the grapes. Fold the three open edges inwards to completely seal the packet.

4 Cook the rice

In medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sautéed aromatics and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the rice
Roast the pork, pear & broccoli
5 Roast the pork, pear & broccoli

Place the prepared foil packet on the other side of the sheet pan of partially roasted pork. Place the seasoned broccoli florets around the edges of the sheet pan. Return to the oven and roast 14 to 16 minutes for medium (the center may still be slightly pink), or until the pork is browned and cooked to your desired degree of doneness* and the broccoli is tender when pierced with a fork. Remove from the oven. Carefully 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.

6 Finish & serve your dish

Carefully open the foil packet of roasted grapes and stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Evenly top the roasted broccoli with the ponzu sauce; stir to combine. Serve the sliced pork with the cooked rice and finished broccoli. Top the pork with the finished pears and garnish with the sesame seeds. Enjoy!

Finish & serve your dish
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