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Sheet Pan Pork & Sour Cherry Sauce
with Potatoes & Green Beans
50 MIN
+$2.45/serving
4 Servings
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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NutritionPER SERVING
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Calories690 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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¾ lb Green Beans
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2 cloves Garlic
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1¼ lbs Golden Potatoes
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1 Kohlrabi
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2 Tbsps Sour Cherry Spread
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1 Tbsp Dijonnaise
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1 bunch Thyme
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¼ cup Grated Parmesan Cheese
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¼ cup Mayonnaise
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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.
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