Roast Pork & Vegetables with Basil Pesto & Marinated Tomatoes
Easy Cleanup

Roast Pork & Vegetables

with Basil Pesto & Marinated Tomatoes

60 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

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 Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Roast Pork & Vegetables with Basil Pesto & Marinated Tomatoes
Title
time-saving
tips & techniques
Yukon Gold Potatoes
How To: Quickly Halve Cherry Tomatoes
Zucchini
How To: Safely Cut Round Vegetables
Cherry Tomatoes
How To: Peel Garlic
Verjus Blanc
Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Get Plans

Roast Pork & Vegetables

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:
Browse Steps
1 of 4