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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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

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