Sheet Pan Pork & Sour Cherry Sauce with Roasted Potatoes & Green Beans
45g of Protein

Sheet Pan Pork & Sour Cherry Sauce

with Roasted Potatoes & Green Beans

40 MIN
2 Servings
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From the Test Kitchen

For this dish, we're coating pork in a bit of tangy sour cherry spread and roasting it alongside a hearty vegetable duo until delightfully browned and tender. It all comes together with a vibrant dipper, made by mixing the rest of the sour cherry spread with creamy dijonnaise.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Sheet Pan Pork & Sour Cherry Sauce with Roasted Potatoes & Green Beans
Title
  • 1 Pork Roast
  • ¾ lb Potatoes
  • 6 oz Green Beans
  • 1 bunch Thyme
  • 2 cloves Garlic
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Dijonnaise
  • 2 Tbsps Sour Cherry Spread
  • 2 Tbsps Mayonnaise
Roast the pork & potatoes
1 Roast the pork & potatoes

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; season with salt and pepper on all sides. Transfer to the other side of the sheet pan. 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; place in a bowl. Add the garlic paste and a drizzle of olive oil; 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. 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 parmesan. Serve the sauce on the side. Enjoy!

Tips from Home Chefs

Roast the pork & potatoes
1 Roast the pork & potatoes

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; season with salt and pepper on all sides. Transfer to the other side of the sheet pan. 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; place in a bowl. Add the garlic paste and a drizzle of olive oil; 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. 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 parmesan. Serve the sauce on the side. Enjoy!

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