Sheet Pan Miso Pork

with Bok Choy & Togarashi Potatoes

50 MIN

2 Servings

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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.

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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

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

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.

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.

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!