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Sheet Pan Pork & Sour Cherry Sauce
with Potatoes & Green Beans
50 MIN
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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Calories620 Cals (est.)
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fresh
ingredients
Title
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1 Pork Roast
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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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1 bunch Thyme
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2 Tbsps Sour Cherry Spread
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1 Tbsp Dijonnaise
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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 & 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. 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. 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 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 and kohlrabi. 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. Taste, then season with salt and pepper if desired.
3
Roast the green beans & serve your dish
Carefully transfer the seasoned green beans to the sheet pan of partially roasted pork and vegetables. 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. Once rested, find the lines of muscle (or grain) on the roasted 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!
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
1
Roast the vegetables & 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. 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. 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 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 and kohlrabi. 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. Taste, then season with salt and pepper if desired.
3
Roast the green beans & serve your dish
Carefully transfer the seasoned green beans to the sheet pan of partially roasted pork and vegetables. 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. Once rested, find the lines of muscle (or grain) on the roasted 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!
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
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