Sheet Pan Soy-Glazed Pork Roast with Sesame Potatoes, Carrots & Radishes
600 Calories or Less

Sheet Pan Soy-Glazed Pork Roast

with Sesame Potatoes, Carrots & Radishes

50 MIN
2 Servings
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From the Test Kitchen

To pair with this soy and gochujang glazed pork roast, we’re tossing a hearty trio of carrots, potatoes, and radishes with mirin and sesame seeds for a toasty, tangy-sweet finish.
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Dietary Information

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600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Soy-Glazed Pork Roast with Sesame Potatoes, Carrots & Radishes
Title
  • 1 Pork Roast
  • ¾ lb Potatoes
  • 3 oz Radishes
  • 6 oz Carrots
  • 1 bunch Mint
  • 1 Tbsp Gochujang
  • 2 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Mirin (Salted Cooking Wine)
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the radishes lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. In a bowl, combine the soy glaze and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Pick the mint leaves off the stems.

2 Season the vegetables

Transfer the diced potatoes, quartered radishes, and carrot pieces to a sheet pan. Drizzle with the sesame oil; season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan.

Season the vegetables
Roast the pork & vegetables
3 Roast the pork & vegetables

Pat the pork dry with paper towels; place in a bowl. Add half the glaze; season with salt and pepper. Turn to coat. Transfer to the center of the sheet pan. Roast 25 to 27 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 browned and tender when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board; let rest at least 5 minutes.

4 Finish & serve your dish

To the sheet pan of roasted vegetables, add the mirin and sesame seeds. Carefully toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the remaining glaze. Garnish with the mint leaves (tearing just before adding). Enjoy!

Finish & serve your dish
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