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Roasted Pork Sandwiches

with Kale Pesto & Caper Mayonnaise

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, get ready for some spectacular, hearty sandwiches. We’re dressing up roasted, sliced pork with a pair of complementary spreads: a deliciously briny, caper-infused mayonnaise and an earthy kale pesto (brightened up by a bit of lemon zest). We’re layering it all on toasted ciabatta rolls, for elevated Italian fare. On the side, sliced pear adds a touch of sweetness to our salad, tossed with a refreshing lemony vinaigrette.

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

Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Transfer the seared pork to a foil-lined 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.) Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.

Prepare the ingredients & make the caper mayonnaise:
2 Prepare the ingredients & make the caper mayonnaise:

While the pork sears, wash and dry the fresh produce. Halve the rolls. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the root end of the lettuce; roughly chop the leaves. Core and thinly slice the pear. Roughly chop the capers. Peel and finely chop the garlic. In a bowl, combine the capers, mayonnaise and half the garlic; season with salt and pepper to taste.

Cook & chop the kale:
3 Cook & chop the kale:

While the pork roasts, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the kale; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Add ½ cup of water; cook, stirring occasionally, 4 to 5 minutes, or until cooked off. Transfer the kale to a cutting board; finely chop. Wipe out the pan.

Make the pesto & vinaigrette:
4 Make the pesto & vinaigrette:

While the pork continues to roast, in a bowl, combine the chopped kale and lemon zest. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Set aside. In a bowl, combine the juice of all 4 lemon wedges and as much of the remaining garlic as you’d like. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

Toast the rolls:
5 Toast the rolls:

While the pork continues to roast, line a sheet pan with foil. Place the rolls on the prepared sheet pan, cut sides up. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven and carefully transfer to a clean, dry work surface.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the pork rests, in a large bowl, combine the lettuce and pear; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Spread a layer of the pesto onto the bottoms of the toasted rolls. Top with the sliced pork and caper mayonnaise. Complete with the roll tops. Divide the sandwiches and salad between 4 dishes. Enjoy!

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

Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Transfer the seared pork to a foil-lined 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.) Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.

2 Prepare the ingredients & make the caper mayonnaise:

While the pork sears, wash and dry the fresh produce. Halve the rolls. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the root end of the lettuce; roughly chop the leaves. Core and thinly slice the pear. Roughly chop the capers. Peel and finely chop the garlic. In a bowl, combine the capers, mayonnaise and half the garlic; season with salt and pepper to taste.

Cook & chop the kale:
3 Cook & chop the kale:

While the pork roasts, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the kale; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Add ½ cup of water; cook, stirring occasionally, 4 to 5 minutes, or until cooked off. Transfer the kale to a cutting board; finely chop. Wipe out the pan.

4 Make the pesto & vinaigrette:

While the pork continues to roast, in a bowl, combine the chopped kale and lemon zest. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Set aside. In a bowl, combine the juice of all 4 lemon wedges and as much of the remaining garlic as you’d like. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

Toast the rolls:
5 Toast the rolls:

While the pork continues to roast, line a sheet pan with foil. Place the rolls on the prepared sheet pan, cut sides up. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven and carefully transfer to a clean, dry work surface.

6 Make the salad & plate your dish:

While the pork rests, in a large bowl, combine the lettuce and pear; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Spread a layer of the pesto onto the bottoms of the toasted rolls. Top with the sliced pork and caper mayonnaise. Complete with the roll tops. Divide the sandwiches and salad between 4 dishes. Enjoy!