Sheet Pan Roasted Pork & Sweet Potatoes with Creamy Kale
Easy Cleanup

Sheet Pan Roasted Pork & Sweet Potatoes

with Creamy Kale

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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

See Plans
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. 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. Arrange in an even layer, skin side down, 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 and let rest at least 5 minutes.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

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

Cook & dress the kale:
4 Cook & dress the kale:

Once the pork and sweet potatoes have roasted about 25 minutes, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the chopped kale and 1/3 cup of water (carefully, as the liquid 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. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted. 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 dressed kale. Top the pork with the pan sauce. Enjoy!

Tips from Home Chefs

Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. 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. Arrange in an even layer, skin side down, 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 and let rest at least 5 minutes.

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

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

4 Cook & dress the kale:

Once the pork and sweet potatoes have roasted about 25 minutes, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the chopped kale and 1/3 cup of water (carefully, as the liquid 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 & dress 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. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted. 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 dressed kale. Top the pork with the pan sauce. Enjoy!

Slice the pork & serve your dish:
Browse Steps
1 of 6