Roast Pork & Pan Sauce with Mashed Purple Potatoes & Sautéed Green Beans

Roast Pork & Pan Sauce

with Mashed Purple Potatoes & Sautéed Green Beans

50 MIN
4 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
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.
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.
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

In this recipe, vivid purple potatoes, mashed with tangy crème fraîche and savory Parmesan, make for an eye-catching side dish. (Their striking color comes from a pigment that’s also found in black rice and blueberries.) We’re serving these flavorful potatoes together with garlicky green beans—sautéed briefly to enhance their crispness—alongside a succulent pork roast. A simple pan sauce provides a welcome layer of richness, while a smattering of chives completes the dish with delicate pops of herbal flavor.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    735 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Transfer to the prepared sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 26 to 28 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

Prepare the ingredients:
2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Snap off and discard the stem ends of the green beans. Peel and finely chop the garlic. Thinly slice the chives.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

Once the pork has roasted for about 10 minutes, add the potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the crѐme fraîche, cheese and half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Transfer to a serving dish and set aside in warm place.

Make the pan sauce:
4 Make the pan sauce:

While the potatoes cook, heat the pan of reserved fond on medium-high until hot. Add the demi-glace and ¼ cup of water. Cook, whisking constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Add the remaining butter; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until well combined. Season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place. Rinse and wipe out the pan.

Cook the green beans:
5 Cook the green beans:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until bright green and slightly softened. Add the garlic and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until fragrant and the water has cooked off; season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place.

Serve your dish:
6 Serve your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Transfer to a serving dish. Garnish the sliced pork and mashed potatoes with the chives. Serve with the cooked green beans and pan sauce on the side. Enjoy!

Tips from Home Chefs

Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Transfer to the prepared sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 26 to 28 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Snap off and discard the stem ends of the green beans. Peel and finely chop the garlic. Thinly slice the chives.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

Once the pork has roasted for about 10 minutes, add the potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the crѐme fraîche, cheese and half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Transfer to a serving dish and set aside in warm place.

4 Make the pan sauce:

While the potatoes cook, heat the pan of reserved fond on medium-high until hot. Add the demi-glace and ¼ cup of water. Cook, whisking constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Add the remaining butter; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until well combined. Season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place. Rinse and wipe out the pan.

Make the pan sauce:
5 Cook the green beans:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until bright green and slightly softened. Add the garlic and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until fragrant and the water has cooked off; season with salt and pepper to taste. Transfer to a serving dish; set aside in a warm place.

6 Serve your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Transfer to a serving dish. Garnish the sliced pork and mashed potatoes with the chives. Serve with the cooked green beans and pan sauce on the side. Enjoy!

Serve your dish:
Browse Steps
1 of 6