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Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Halve, pit, and medium dice the nectarine. Peel the carrots; halve crosswise, then quarter lengthwise.
Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the quatre épices; turn to coat. Transfer to one side of a sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Place the diced potatoes in a bowl; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Carefully arrange in an even layer on the other side of the sheet pan of partially roasted pork. Return to the oven and roast 24 to 26 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.
Meanwhile, place a medium piece of foil on a work surface. On one side of the foil, place the diced nectarine, butter, hoisin sauce, 1 tablespoon of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; toss to combine. Fold the foil in half over the nectarine. Fold the three open edges inwards to completely seal the packet.
Once the pork and potatoes have roasted about 15 minutes, place the quartered carrots on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. 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 carrots are browned and tender when pierced with a fork. Remove from the oven. Carefully open the foil packet of roasted nectarine; stir 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. Evenly top the roasted carrots with the ponzu sauce; carefully stir to coat. Serve the sliced pork with the roasted potatoes and finished carrots. Top the pork with the finished nectarine. Garnish with the sesame seeds. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Halve, pit, and medium dice the nectarine. Peel the carrots; halve crosswise, then quarter lengthwise.
Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the quatre épices; turn to coat. Transfer to one side of a sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Place the diced potatoes in a bowl; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Carefully arrange in an even layer on the other side of the sheet pan of partially roasted pork. Return to the oven and roast 24 to 26 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.
Meanwhile, place a medium piece of foil on a work surface. On one side of the foil, place the diced nectarine, butter, hoisin sauce, 1 tablespoon of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; toss to combine. Fold the foil in half over the nectarine. Fold the three open edges inwards to completely seal the packet.
Once the pork and potatoes have roasted about 15 minutes, place the quartered carrots on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. 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 carrots are browned and tender when pierced with a fork. Remove from the oven. Carefully open the foil packet of roasted nectarine; stir 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. Evenly top the roasted carrots with the ponzu sauce; carefully stir to coat. Serve the sliced pork with the roasted potatoes and finished carrots. Top the pork with the finished nectarine. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs