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.
Sheet Pan Balsamic Pork Roast
with Brussels Sprouts & Fingerling Potatoes
60 MIN
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To pair with seasoned pork roast, we’re tossing a hearty duo of brussels sprouts and fingerling potatoes with parmesan and piquant peppers for a zesty finish.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories620 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
1 Pork Roast
-
½ lb Brussels Sprouts
-
1¼ lbs Fingerling Potatoes
-
¼ cup Balsamic Vinegar
-
1 Tbsp Light Brown Sugar
-
1 oz Sweety Drop Peppers
-
¼ cup Grated Parmesan Cheese
-
⅓ cup Soy Glaze
-
¼ cup Mayonnaise
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve the potatoes lengthwise. In a bowl, combine the sugar, vinegar, and soy glaze. Transfer 2 tablespoons of the glaze to a separate bowl; set the remaining glaze aside.
2
Season the vegetables
Place the halved brussels sprouts and halved potatoes on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer around the edges of the sheet pan, cut side down.
3
Roast the pork & vegetables
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on all sides. Evenly spread or brush 1 tablespoon of the glaze onto the pork. Transfer to the center of the sheet pan of seasoned vegetables. Roast the seasoned pork and vegetables 36 to 38 minutes, or until the vegetables are lightly browned and the pork is mostly cooked through. Leaving the oven on, remove from the oven. Evenly spread or brush the remaining tablespoon of the glaze onto the pork. Return to the oven and roast 2 to 3 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.
*An instant-read thermometer inserted into the pork should register 145°F.
4
Finish & serve your dish
Meanwhile, add the mayonnaise to the bowl of remaining glaze; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with roasted vegetables and creamy glaze on the side. Garnish the vegetables with the cheese and peppers. Enjoy!
1
Prepare the ingredients & make the glaze
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve the potatoes lengthwise. In a bowl, combine the sugar, vinegar, and soy glaze. Transfer 2 tablespoons of the glaze to a separate bowl; set the remaining glaze aside.
2
Season the vegetables
Place the halved brussels sprouts and halved potatoes on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer around the edges of the sheet pan, cut side down.
3
Roast the pork & vegetables
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on all sides. Evenly spread or brush 1 tablespoon of the glaze onto the pork. Transfer to the center of the sheet pan of seasoned vegetables. Roast the seasoned pork and vegetables 36 to 38 minutes, or until the vegetables are lightly browned and the pork is mostly cooked through. Leaving the oven on, remove from the oven. Evenly spread or brush the remaining tablespoon of the glaze onto the pork. Return to the oven and roast 2 to 3 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.
*An instant-read thermometer inserted into the pork should register 145°F.
4
Finish & serve your dish
Meanwhile, add the mayonnaise to the bowl of remaining glaze; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with roasted vegetables and creamy glaze on the side. Garnish the vegetables with the cheese and peppers. Enjoy!
Tips from Home Chefs