Sheet Pan Pork Roast & Potatoes

with Apple-Dijon Compote

50 MIN

4 Servings

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From the Test Kitchen

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. At the heart of this warming dish is a pork roast topped with a savory-sweet foil packet compote that features tender apple, butter, and perfectly tart cherries.
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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
1 Apple
1 Lemon
1¼ lbs Fingerling Potatoes
1 lb Broccoli
1 Tbsp Apple Cider Vinegar
1 oz Salted Butter
1½ Tbsps Dried Tart Cherries
1 Tbsp Whole Grain Dijon Mustard
¼ cup Grated Parmesan Cheese
¼ cup Mayonnaise
1½ tsps Calabrian Chile Paste
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the Calabrian mayo

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Core and medium dice the apple. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the pork & potatoes

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the Italian seasoning; turn to coat. Transfer to the other side of the sheet pan of seasoned potatoes. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the potatoes 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.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

3 Prepare the foil packet

Meanwhile, place a medium piece of foil on a work surface. Place the diced apple, butter, vinegar, and cherries on one side of the foil. Season with salt and pepper. Fold the foil in half over the apple mixture. Fold the three open edges inwards to completely seal the packet.

4 Roast the broccoli & foil packet

Once the pork and potatoes have roasted about 15 minutes, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat and arrange in an even layer on one side of the sheet pan. Transfer the prepared foil packet to the other side of the sheet pan. Roast 18 to 20 minutes, or until the broccoli is browned and the apple is tender when pierced with a fork. Remove from the oven and carefully open the foil packet. When cool enough to handle, transfer the roasted apple compote to a bowl; add the mustard and stir to coat. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

Transfer the roasted broccoli to the sheet pan of roasted potatoes. Evenly top with the lemon juice and cheese; toss to 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 finished vegetables. Top the pork with the apple-dijon compote. Serve the Calabrian mayo on the side. Enjoy!