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

Sheet Pan Pork & Sour Cherry Sauce

with Potatoes & Green Beans

35 MIN
2 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 of the sour cherry with dijonnaise for a vibrant dipper.
14-18 PersonalPoints range per serving
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Green Beans
Title
  • 1 Pork Roast
  • ¾ lb Potatoes
  • 6 oz Green Beans
  • 2 cloves Garlic
  • 2 Tbsps Sour Cherry Spread
  • 1 Tbsp Dijonnaise
  • 1 bunch Thyme
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps 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 a drizzle 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 10 to 12 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 roasted 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 a drizzle 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 10 to 12 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 roasted 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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