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

Sheet Pan Pork & Sour Cherry Sauce

with Potatoes & Green Beans

50 MIN
$11.94/serving 4 Servings
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  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast View recipe
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    ingredients
    Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Green Beans
    Title
    • 4 Skin-On Salmon Fillets
    • ¾ lb Green Beans
    • 2 cloves Garlic
    • 1¼ lbs Golden Potatoes
    • 1 Kohlrabi
    • 2 Tbsps Sour Cherry Spread
    • 1 Tbsp Dijonnaise
    • 1 bunch Thyme
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Mayonnaise
    time-saving
    tips & techniques
    Roast the vegetables
    1 Roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Transfer half the sour cherry spread to a bowl and set aside. Place the diced potatoes and diced kohlrabi 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. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully discard the whole thyme sprigs.

    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. Taste, then season with salt and pepper if desired.

    Roast the fish & serve your dish
    3 Roast the fish & serve your dish

    Carefully transfer the seasoned green beans to a separate sheet pan. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned green beans, skin side down. Evenly spread or brush the remaining sour cherry spread onto the seasoned fish. Roast 12 to 15 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked through.* Serve the roasted fish with the roasted vegetables. Garnish the vegetables with the cheese. Serve the sauce on the side. Enjoy!

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

    Tips from Home Chefs

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    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    Roast the vegetables
    1 Roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Transfer half the sour cherry spread to a bowl and set aside. Place the diced potatoes and diced kohlrabi 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. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully discard the whole thyme sprigs.

    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. Taste, then season with salt and pepper if desired.

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

    Carefully transfer the seasoned green beans to a separate sheet pan. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned green beans, skin side down. Evenly spread or brush the remaining sour cherry spread onto the seasoned fish. Roast 12 to 15 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked through.* Serve the roasted fish with the roasted vegetables. Garnish the vegetables with the cheese. Serve the sauce on the side. Enjoy!

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

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