Roasted Pork & Salsa Verde with Summer Squash Panzanella Salad

Roasted Pork & Salsa Verde

with Summer Squash Panzanella Salad

40 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.
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.
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From the Test Kitchen

Panzanella is a traditional Tuscan bread salad enjoyed in summer months. We’re achieving the salad’s classic rustic texture by toasting a diced baguette in the oven, then dressing it in a bit of vinegar and olive oil—along with sautéed summer squash and poblano pepper. Tossed with juicy grapes, a cool weather favorite just coming into season, the salad is a bright complement for slices of roasted pork dolloped with a briny caper and parsley salsa verde.

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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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tips & techniques
Sear & roast the pork:
1 Sear & roast the pork:

Remove the pork from the refrigerator to bring to room temperature. Preheat the oven to 450ºF. 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. Turn off the heat. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 14 to 16 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes.

Prepare the ingredients & make the salsa verde:
2 Prepare the ingredients & make the salsa verde:

While the pork sears, wash and dry the fresh produce. Large dice the baguette. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Pick the grapes off the stems; discard the stems and halve the grapes. Finely chop the parsley leaves and stems. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the parsley, capers, cheese, ¼ of the vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Make the croutons:
3 Make the croutons:

While the pork roasts, place the baguette on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven and carefully transfer to a large bowl.

Cook the vegetables:
4 Cook the vegetables:

While the baguette toasts, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the squash and pepper in a single layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste.

Make the salad:
5 Make the salad:

Add the cooked vegetables, grapes, remaining vinegar, and a drizzle of olive oil to the bowl of croutons. Toss to combine. Season with salt and pepper to taste.

Slice the pork & plate your dish:
6 Slice the pork & plate your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the sliced pork and salad between 2 dishes. Top the pork with the salsa verde. Enjoy!

Tips from Home Chefs

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

Remove the pork from the refrigerator to bring to room temperature. Preheat the oven to 450ºF. 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. Turn off the heat. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 14 to 16 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes.

2 Prepare the ingredients & make the salsa verde:

While the pork sears, wash and dry the fresh produce. Large dice the baguette. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Pick the grapes off the stems; discard the stems and halve the grapes. Finely chop the parsley leaves and stems. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the parsley, capers, cheese, ¼ of the vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Make the croutons:
3 Make the croutons:

While the pork roasts, place the baguette on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven and carefully transfer to a large bowl.

4 Cook the vegetables:

While the baguette toasts, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the squash and pepper in a single layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste.

Cook the vegetables:
Make the salad:
5 Make the salad:

Add the cooked vegetables, grapes, remaining vinegar, and a drizzle of olive oil to the bowl of croutons. Toss to combine. Season with salt and pepper to taste.

6 Slice the pork & plate your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the sliced pork and salad between 2 dishes. Top the pork with the salsa verde. Enjoy!

Slice the pork & plate your dish:
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