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:

Roasted Pork & Spinach-Farro Salad

with Thyme-Roasted Carrots

Roasted Pork & Spinach-Farro Salad with Thyme-Roasted Carrots
Cook Time
35-45mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 655 calories

Hearty, elegant roasted pork is always a crowd-pleaser. By searing our pork on the stovetop before finishing it in the oven, we’re locking in the juicy flavors of the meat—and creating the base for our rich pan sauce, made with demi-glace and a bit of butter. Simple thyme-roasted carrots balance the savory pork with herbaceous sweetness. And to round out the meal, we’re making a robust spinach and farro salad dressed with fragrant, nutty browned butter.

Sear the pork:
1 Sear the pork:

Preheat the oven to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; season on all sides with salt and pepper. In a large pan, 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 to the foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove.

Roast the pork & carrots:
3 Roast the pork & carrots:

Place the carrots on the sheet pan with the seared pork. Drizzle the carrots with olive oil and season with salt, pepper and half the thyme; toss to thoroughly coat. Arrange the seasoned carrots in a single, even layer. Roast 26 to 28 minutes, or until the carrots are browned and tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes.

Make the farro salad:
5 Make the farro salad:

While the pork and carrots continue to roast, in the same pot, heat half the butter on medium-high until melted. Cook, occasionally swirling the pan, 1 to 2 minutes, or until lightly browned and starting to bubble. Add the garlic, raisins and almonds. Working in batches if necessary, add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. Remove from heat. Stir in the cooked farro, the juice of all 4 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Transfer to a serving dish.

Make the pan sauce & serve your dish:
6 Make the pan sauce & serve your dish:

To the pan of reserved fond, add the demi-glace and ¼ cup of water. Cook on medium-high, scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Add the remaining butter. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Transfer to a serving dish. Top with the roasted carrots and a few spoonfuls of the pan sauce. Garnish with the remaining thyme. Serve with the farro salad. Enjoy!

Tips from Home Chefs

Sear the pork:
1 Sear the pork:

Preheat the oven to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; season on all sides with salt and pepper. In a large pan, 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 to the foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove.

Roast the pork & carrots:
3 Roast the pork & carrots:

Place the carrots on the sheet pan with the seared pork. Drizzle the carrots with olive oil and season with salt, pepper and half the thyme; toss to thoroughly coat. Arrange the seasoned carrots in a single, even layer. Roast 26 to 28 minutes, or until the carrots are browned and tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes.

5 Make the farro salad:

While the pork and carrots continue to roast, in the same pot, heat half the butter on medium-high until melted. Cook, occasionally swirling the pan, 1 to 2 minutes, or until lightly browned and starting to bubble. Add the garlic, raisins and almonds. Working in batches if necessary, add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. Remove from heat. Stir in the cooked farro, the juice of all 4 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Transfer to a serving dish.

6 Make the pan sauce & serve your dish:

To the pan of reserved fond, add the demi-glace and ¼ cup of water. Cook on medium-high, scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Add the remaining butter. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Transfer to a serving dish. Top with the roasted carrots and a few spoonfuls of the pan sauce. Garnish with the remaining thyme. Serve with the farro salad. Enjoy!

Make the pan sauce & serve your dish: