Sheet Pan Miso Pork with Bok Choy & Togarashi Potatoes
Easy Cleanup

Sheet Pan Miso Pork

with Bok Choy & Togarashi Potatoes

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this crowd-pleasing dish, rich pork (coated with a miso-honey glaze) roasts on the same sheet pan as our vegetable sides for easy, hands-off cooking. A flavor-packed dipper of mayonnaise, black bean sauce, and black garlic—a variety aged until tender and deliciously sweet—finishes it all with another layer of umami-rich flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
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
Sheet Pan Miso Pork with Bok Choy & Togarashi Potatoes
Title
  • 1 Pork Roast
  • 10 oz Baby Bok Choy
  • 2 Tbsps Black Bean Sauce
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Mayonnaise
  • ½ cup Asian-Style Sautéed Aromatics
  • 1 Tbsp Honey
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Black Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the togarashi. Toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.

Assemble the foil packet:
2 Assemble the foil packet:

While the potatoes roast, cut off and discard the root end of the bok choy; roughly chop. Place a large, rectangular piece of foil on a work surface. In a bowl, combine the chopped bok choy and sautéed aromatics. Season with salt and pepper. Transfer to one side of the foil. Fold the foil in half over the seasoned bok choy. Roll and crimp the three open edges inwards to completely seal the packet. Place the foil packet in the middle of the sheet pan of roasted potatoes.

Glaze the pork:
3 Glaze the pork:

Pat the pork dry with paper towels. In a large bowl, combine the honey (kneading the packet before opening), miso paste, a drizzle of olive oil, and 1 tablespoon of warm water. Whisk until smooth. Taste, then season with salt and pepper if desired. Add the pork to the bowl of miso glaze; turn to coat. Place on the sheet pan in the remaining space. 

Roast the pork & vegetables:
4 Roast the pork & vegetables:

Roast the pork and vegetables 28 to 30 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. Carefully open the foil packet.

Make the black bean mayo & serve your dish:
5 Make the black bean mayo & serve your dish:

While the pork and vegetables roast, peel the black garlic; using a fork, mash into a paste. Transfer to a bowl; add the mayonnaise and black bean sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Garnish with the remaining togarashi. Serve the black bean mayo on the side. Enjoy! 

Tips from Home Chefs

Sheet Pan Miso Pork

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the togarashi. Toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.

2 Assemble the foil packet:

While the potatoes roast, cut off and discard the root end of the bok choy; roughly chop. Place a large, rectangular piece of foil on a work surface. In a bowl, combine the chopped bok choy and sautéed aromatics. Season with salt and pepper. Transfer to one side of the foil. Fold the foil in half over the seasoned bok choy. Roll and crimp the three open edges inwards to completely seal the packet. Place the foil packet in the middle of the sheet pan of roasted potatoes.

Assemble the foil packet:
Glaze the pork:
3 Glaze the pork:

Pat the pork dry with paper towels. In a large bowl, combine the honey (kneading the packet before opening), miso paste, a drizzle of olive oil, and 1 tablespoon of warm water. Whisk until smooth. Taste, then season with salt and pepper if desired. Add the pork to the bowl of miso glaze; turn to coat. Place on the sheet pan in the remaining space. 

4 Roast the pork & vegetables:

Roast the pork and vegetables 28 to 30 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. Carefully open the foil packet.

Roast the pork & vegetables:
Make the black bean mayo & serve your dish:
5 Make the black bean mayo & serve your dish:

While the pork and vegetables roast, peel the black garlic; using a fork, mash into a paste. Transfer to a bowl; add the mayonnaise and black bean sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Garnish with the remaining togarashi. Serve the black bean mayo on the side. Enjoy! 

Browse Steps
1 of 5