Roasted Pork & Cheesy Mashed Potato with Cabbage & Apple
Trending

Roasted Pork & Cheesy Mashed Potato

with Cabbage & Apple

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving
  • View All
    Nutrition Label
    Download

In this dish, roasted pork and quick-braised cabbage, classic cool-weather companions, get a sweet twist from apple, grated and added to the pan along with the cabbage. For another hearty complement, we’re mashing russet potato with delightfully squeaky cheese curds while it’s still hot, which helps the cheese melt. It all comes together with a drizzle of creamy mustard sauce.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Sear & roast the pork:
1 Sear & roast the pork:

Remove the pork from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450ºF. Heat a small pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium 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 the seared pork to the sheet pan. Roast 14 to 16 minutes, or until the pork is 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. Medium dice the potato. Cut out and discard the cabbage core; thinly slice the leaves. Grate the apple on the large side of a box grater. Peel and thinly slice the shallot.

Cook & mash the potato:
3 Cook & mash the potato:

While the pork roasts, add the potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and cheese curds. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Cook the cabbage & apple:
4 Cook the cabbage & apple:

While the potato cooks, add the cabbage, apple, shallot, vinegar, and 1/2 cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Cover and reduce the heat to medium. Cook, stirring occasionally, 8 to 10 minutes, or until the cabbage has softened and most of the liquid has cooked off. Turn off the heat; 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, cooked cabbage and apple, and mashed potato between 2 dishes. Serve with the creamy mustard sauce on the side. 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
Sear & roast the pork:
1 Sear & roast the pork:

Remove the pork from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450ºF. Heat a small pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium 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 the seared pork to the sheet pan. Roast 14 to 16 minutes, or until the pork is 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. Medium dice the potato. Cut out and discard the cabbage core; thinly slice the leaves. Grate the apple on the large side of a box grater. Peel and thinly slice the shallot.

Cook & mash the potato:
3 Cook & mash the potato:

While the pork roasts, add the potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and cheese curds. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the cabbage & apple:

While the potato cooks, add the cabbage, apple, shallot, vinegar, and 1/2 cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Cover and reduce the heat to medium. Cook, stirring occasionally, 8 to 10 minutes, or until the cabbage has softened and most of the liquid has cooked off. Turn off the heat; season with salt and pepper to taste.

Cook the cabbage & apple:
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, cooked cabbage and apple, and mashed potato between 2 dishes. Serve with the creamy mustard sauce on the side. Enjoy!