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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.
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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.
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.
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.
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!
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