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Sheet Pan Roasted Pork & Sweet Potatoes

with Creamy Kale

Easy Cleanup
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

For hands-off cooking, we’re roasting spice-rubbed pork and sweet potato wedges on the same sheet pan in this recipe. Kale cooked in brown butter and coated with creamy goat cheese makes for a sophisticated side.

fresh
ingredients
Sheet Pan Roasted Pork & Sweet Potatoes with Creamy Kale
Title
  • 1 Pork Roast
  • 1 bunch Kale
  • 1 lb Sweet Potatoes
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 2 Tbsps Chicken Demi-Glace
  • 1 Tbsp Sherry Vinegar
  • 1 oz Goat Cheese
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder, & Light Brown Sugar)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Leaving a 4- by 6-inch space in the center, arrange skin side down in an even layer around the edges of the sheet pan.

Roast the pork & sweet potatoes:
2 Roast the pork & sweet potatoes:

Pat the pork dry with paper towels. Place in a bowl and drizzle with olive oil. Season on all sides with salt, pepper, and the spice blend. Rub the seasonings onto the pork. Transfer to the center of the sheet pan of seasoned sweet potatoes. Roast 33 to 35 minutes, or until the sweet potatoes are tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board. Let rest for at least 5 minutes.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork and sweet potatoes roast, peel the garlic; roughly chop. Remove and discard the stems of the kale; roughly chop the leaves.

Cook & finish the kale:
4 Cook & finish the kale:

Once the pork and sweet potatoes have roasted for about 15 minutes, in a large pan, heat half the butter on medium-high until melted. Cook, stirring constantly and swirling the pan, 2 to 3 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and 1/3 cup of water (carefully, as the water may splatter); season with salt and pepper. Loosely cover the pan with aluminum foil and cook, stirring occasionally, 5 to 6 minutes, or until the kale is wilted and the water has cooked off. Transfer to a large bowl; add the cheese (crumbling before adding). Stir until thoroughly combined and the cheese is melted; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Make the pan sauce:
5 Make the pan sauce:

While the pork rests, in the same pan, combine the demi-glace, vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on medium-high. Once boiling, add the remaining butter. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened and the butter is melted. Turn off the heat. Season with salt and pepper to taste.

Slice the pork & serve your dish:
6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted sweet potatoes and finished kale. Top the pork with the pan sauce. Enjoy!

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Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Leaving a 4- by 6-inch space in the center, arrange skin side down in an even layer around the edges of the sheet pan.

2 Roast the pork & sweet potatoes:

Pat the pork dry with paper towels. Place in a bowl and drizzle with olive oil. Season on all sides with salt, pepper, and the spice blend. Rub the seasonings onto the pork. Transfer to the center of the sheet pan of seasoned sweet potatoes. Roast 33 to 35 minutes, or until the sweet potatoes are tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board. Let rest for at least 5 minutes.

Roast the pork & sweet potatoes:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork and sweet potatoes roast, peel the garlic; roughly chop. Remove and discard the stems of the kale; roughly chop the leaves.

4 Cook & finish the kale:

Once the pork and sweet potatoes have roasted for about 15 minutes, in a large pan, heat half the butter on medium-high until melted. Cook, stirring constantly and swirling the pan, 2 to 3 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and 1/3 cup of water (carefully, as the water may splatter); season with salt and pepper. Loosely cover the pan with aluminum foil and cook, stirring occasionally, 5 to 6 minutes, or until the kale is wilted and the water has cooked off. Transfer to a large bowl; add the cheese (crumbling before adding). Stir until thoroughly combined and the cheese is melted; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Cook & finish the kale:
Make the pan sauce:
5 Make the pan sauce:

While the pork rests, in the same pan, combine the demi-glace, vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on medium-high. Once boiling, add the remaining butter. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened and the butter is melted. Turn off the heat. Season with salt and pepper to taste.

6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted sweet potatoes and finished kale. Top the pork with the pan sauce. Enjoy!

Slice the pork & serve your dish: