Roasted Pork & Mustard Pan Sauce with Asparagus & Fingerling Potatoes

Roasted Pork & Mustard Pan Sauce

with Asparagus & Fingerling Potatoes

50 MIN
2 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

This elegant French dish highlights two of our favorite vegetables: petite fingerling potatoes and tender seasonal asparagus, sautéed with shallot. They make for a simple, hearty accompaniment to juicy roasted pork. We’re bringing the plate together with a flavorful pan sauce, made with whole grain mustard and lemon juice (plus the rich drippings from the pork). A garnish of fresh tarragon adds a gourmet finish.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
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 450°F. 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, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. 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. Leaving any juices on the sheet pan, transfer the roasted pork 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. Cut the potatoes into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Quarter and deseed the lemon. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

Cook the potatoes:
3 Cook the potatoes:

While the pork roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened.

Add the shallot & asparagus:
4 Add the shallot & asparagus:

Add the shallot and asparagus to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until the asparagus is bright green and tender. Turn off the heat; season with salt and pepper to taste.

Make the sauce:
5 Make the sauce:

While the vegetables cook, heat the pan of reserved fond on medium-high until hot. Add the butter, mustard, the juice of all 4 lemon wedges, 2 tablespoons of water, and any juices from the sheet pan. Cook, stirring constantly and scraping up the fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the tarragon. 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 cooked vegetables and sliced pork between 2 dishes. Top the pork with the sauce. 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 450°F. 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, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. 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. Leaving any juices on the sheet pan, transfer the roasted pork 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. Cut the potatoes into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Quarter and deseed the lemon. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

Cook the potatoes:
3 Cook the potatoes:

While the pork roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened.

4 Add the shallot & asparagus:

Add the shallot and asparagus to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until the asparagus is bright green and tender. Turn off the heat; season with salt and pepper to taste.

Add the shallot & asparagus:
Make the sauce:
5 Make the sauce:

While the vegetables cook, heat the pan of reserved fond on medium-high until hot. Add the butter, mustard, the juice of all 4 lemon wedges, 2 tablespoons of water, and any juices from the sheet pan. Cook, stirring constantly and scraping up the fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the tarragon. 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 cooked vegetables and sliced pork between 2 dishes. Top the pork with the sauce. Enjoy!

Slice the pork & plate your dish:
Browse Steps
1 of 6