Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
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.
Roasted Pork & Summer Salsa
with Zucchini-Scallion Rice
50 MIN
2 Servings
From the Test Kitchen
Tonight’s recipe showcases one of our favorite summer fruits. Tossed with shallot and lime, fresh peach makes for a deliciously juicy, sweet salsa—the perfect complement for our savory-sweet pork roast, rubbed with seasonings like pimentón (or Spanish paprika) and brown sugar. For another seasonal touch, we’re adding zucchini to our side of fragrant jasmine rice.
Get Plans-
NutritionPER SERVING
-
Calories680 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Sear & roast the pork:
Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper and the spice blend. Rub the seasonings into the pork. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and set aside to rest for at least 5 minutes.
2
Start the rice:
While the pork sears, in a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Prepare the ingredients:
Wash and dry the fresh produce. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the shallot; place in a bowl with the juice of all 4 lime wedges. Pit the peach; small dice. Small dice the zucchini. Peel and mince the garlic. Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops.
4
Make the salsa:
While the pork rests, in a medium bowl, combine the peach, lime zest and shallot-lime juice mixture. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.
5
Finish the rice:
Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly tender. Add the garlic and white bottoms of the scallions; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the cooked rice; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat.
6
Finish & plate your dish:
Transfer the rested pork to a cutting board; stir any drippings from the sheet pan into the pan of finished rice and season with salt and pepper to taste. Find the lines of muscle (or grain) of the pork; thinly slice crosswise against the grain. Divide the sliced pork and rice between 2 dishes. Top with the salsa. Garnish with the green tops of the scallions. Enjoy!
1
Sear & roast the pork:
Preheat the oven to 450°F. Pat the pork dry with paper towels; season on all sides with salt, pepper and the spice blend. Rub the seasonings into the pork. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and set aside to rest for at least 5 minutes.
2
Start the rice:
While the pork sears, in a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Prepare the ingredients:
Wash and dry the fresh produce. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the shallot; place in a bowl with the juice of all 4 lime wedges. Pit the peach; small dice. Small dice the zucchini. Peel and mince the garlic. Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops.
4
Make the salsa:
While the pork rests, in a medium bowl, combine the peach, lime zest and shallot-lime juice mixture. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.
5
Finish the rice:
Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly tender. Add the garlic and white bottoms of the scallions; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the cooked rice; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat.
6
Finish & plate your dish:
Transfer the rested pork to a cutting board; stir any drippings from the sheet pan into the pan of finished rice and season with salt and pepper to taste. Find the lines of muscle (or grain) of the pork; thinly slice crosswise against the grain. Divide the sliced pork and rice between 2 dishes. Top with the salsa. Garnish with the green tops of the scallions. Enjoy!
Tips from Home Chefs