Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Green Beans
Easy Prep & Cleanup

Sheet Pan Pork & Sour Cherry Sauce

with Potatoes & Green Beans

30 MIN
$11.94/serving 2 Servings
Wellness at Blue Apron
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • Swap the Starch
    remove Potatoes & add 1 head Cauliflower
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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. For this dish, we're coating pork in a bit of tangy sour cherry spread and roasting until delightfully browned and tender, then mixing the rest with creamy mustard for a vibrant dipper.
    9 green SmartPoints® per serving
    9 blue SmartPoints® per serving
    9 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Green Beans
    Title
    • 1 Pork Roast
    • 6 oz Green Beans
    • 1 head Cauliflower
    • 2 cloves Garlic
    • 1 bunch Thyme
    • 2 Tbsps Sour Cherry Spread
    • 1 Tbsp Creamy Mustard Sauce
    • ¼ cup Grated Parmesan Cheese
    time-saving
    tips & techniques
    Roast the cauliflower & pork
    1 Roast the cauliflower & pork

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce.Cut out and discard the core of the cauliflower; cut into small florets. Place the cauliflower florets on a sheet pan; add the whole thyme sprigs and 2 tablespoons of olive oil. Season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels and season with salt and pepper on all sides. Transfer to the other side of the sheet pan of seasoned cauliflower. Transfer half the sour cherry spread to a bowl and set aside. Evenly spread or brush the remaining sour cherry spread onto the seasoned pork. Roast 17 minutes. Leaving the oven on, remove from the oven.

    Prepare the remaining ingredients & make the sauce
    2 Prepare the remaining ingredients & make the sauce

    Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard any stem ends from the green beans. In a bowl, combine the green beans and garlic paste; drizzle with olive oil and season with salt and pepper. Toss to combine. Add the creamy mustard sauce to the bowl of reserved sour cherry spread. Taste, then season with salt and pepper if desired.

    Roast the green beans & serve your dish
    3 Roast the green beans & serve your dish

    Carefully transfer the seasoned green beans to the sheet pan of partially roasted pork and cauliflower. Arrange in an even layer around the pork. Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven and transfer the pork to a cutting board; let rest at least 5 minutes. 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 the vegetables with cheese. Serve the sauce on the side. Enjoy!

    Tips from Home Chefs

    Roast the cauliflower & pork
    1 Roast the cauliflower & pork

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce.Cut out and discard the core of the cauliflower; cut into small florets. Place the cauliflower florets on a sheet pan; add the whole thyme sprigs and 2 tablespoons of olive oil. Season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels and season with salt and pepper on all sides. Transfer to the other side of the sheet pan of seasoned cauliflower. Transfer half the sour cherry spread to a bowl and set aside. Evenly spread or brush the remaining sour cherry spread onto the seasoned pork. Roast 17 minutes. Leaving the oven on, remove from the oven.

    2 Prepare the remaining ingredients & make the sauce

    Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard any stem ends from the green beans. In a bowl, combine the green beans and garlic paste; drizzle with olive oil and season with salt and pepper. Toss to combine. Add the creamy mustard sauce to the bowl of reserved sour cherry spread. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients & make the sauce
    Roast the green beans & serve your dish
    3 Roast the green beans & serve your dish

    Carefully transfer the seasoned green beans to the sheet pan of partially roasted pork and cauliflower. Arrange in an even layer around the pork. Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven and transfer the pork to a cutting board; let rest at least 5 minutes. 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 the vegetables with cheese. Serve the sauce on the side. Enjoy!

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