Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Roast Pork & Vegetables

with Basil Pesto & Marinated Tomatoes

Easy Cleanup
  • Group Created with Sketch.
    Time
    55-65 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

The classic warm-weather combo of fragrant basil pesto and sweet, juicy tomatoes makes a bright companion to rich pork in this easy dish. We’re serving it all with a simple side of potatoes and zucchini, roasted on the same sheet pan as the pork for ease.

Get Cooking
fresh
ingredients
Roast Pork & Vegetables with Basil Pesto & Marinated Tomatoes
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut the zucchini into 1-inch-thick rounds.

Roast the pork & vegetables:
2 Roast the pork & vegetables:

Line a sheet pan with aluminum foil. Place the prepared potatoes and zucchini on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 39 to 41 minutes, or until the vegetables are tender when pierced with a fork and 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 at least 5 minutes.

 

Prepare & marinate the tomatoes:
3 Prepare & marinate the tomatoes:

While the pork and vegetables roast, halve the tomatoes. 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 halved tomatoes, verjus, and as much of the garlic paste as you’d like; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

Slice the pork & serve your dish:
4 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Top the pork with the pesto (stirring before adding), marinated tomatoes (discarding any marinating liquid), and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut the zucchini into 1-inch-thick rounds.

2 Roast the pork & vegetables:

Line a sheet pan with aluminum foil. Place the prepared potatoes and zucchini on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 39 to 41 minutes, or until the vegetables are tender when pierced with a fork and 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 at least 5 minutes.

 

Roast the pork & vegetables:
Prepare & marinate the tomatoes:
3 Prepare & marinate the tomatoes:

While the pork and vegetables roast, halve the tomatoes. 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 halved tomatoes, verjus, and as much of the garlic paste as you’d like; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

4 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Top the pork with the pesto (stirring before adding), marinated tomatoes (discarding any marinating liquid), and a drizzle of olive oil. Enjoy!

Slice the pork & serve your dish: