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

Sheet Pan Miso Pork

with Bok Choy & Togarashi Potatoes

Group Created with Sketch. 50 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 830 Cals/serving
  • View All
    Nutrition Label
    Download

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
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
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!