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
$19.98/serving 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. 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 dijonnaise for a vibrant dipper.
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    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Green Beans
    Title
    • 1 Pork Roast
    • ¾ lb Green Beans
    • 1½ lbs Golden Potatoes
    • 2 Tbsps Sour Cherry Spread
    • 2 cloves Garlic
    • 1 Tbsp Dijonnaise
    • 1 bunch Thyme
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Mayonnaise
    time-saving
    tips & techniques
    Roast the potatoes & pork
    1 Roast the potatoes & pork

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Place the diced potatoes 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 potatoes. 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 2 cloves 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. To the bowl of reserved sour cherry spread, add the dijonnaise and mayonnaise; stir to combine. 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 potatoes. Arrange in an even layer around the pork. Return to the oven and roast 17 to 19 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. 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 (discarding the thyme sprigs). Garnish the vegetables with the cheese. Serve the sauce on the side. Enjoy!

    Tips from Home Chefs

    Roast the potatoes & pork
    1 Roast the potatoes & pork

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Place the diced potatoes 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 potatoes. 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 2 cloves 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. To the bowl of reserved sour cherry spread, add the dijonnaise and mayonnaise; stir to combine. 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 potatoes. Arrange in an even layer around the pork. Return to the oven and roast 17 to 19 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. 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 (discarding the thyme sprigs). Garnish the vegetables with the cheese. Serve the sauce on the side. Enjoy!

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