Sheet Pan Spicy Soy-Glazed Pork with Roasted Vegetables
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Sheet Pan Spicy Soy-Glazed Pork

with Roasted Vegetables

50 MIN
4 Servings
Wellness at Blue Apron
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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. To pair with this soy and gochujang glazed pork roast, we’re tossing a hearty trio of carrots, potatoes, and radishes with mirin for a tangy-sweet finish.
9-12 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 Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Sheet Pan Spicy Soy-Glazed Pork with Roasted Vegetables
Title
  • 1 Pork Roast
  • ¾ lb Carrots
  • 6 oz Radishes
  • 1¼ lbs Potatoes
  • 1 bunch Mint
  • 1 Tbsp Gochujang
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Sesame Oil
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
How To: Dice a Potato
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the radishes. 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.

Roast the pork & potatoes
2 Roast the pork & potatoes

Transfer 1 tablespoon of the glaze to a large bowl; set aside. Transfer the diced potatoes to a sheet pan. Drizzle with half the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels; transfer to the bowl of reserved glaze; season with salt and pepper. Turn to thoroughly coat. Transfer to the center of the sheet pan. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the potatoes 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.

Roast the vegetables
3 Roast the vegetables

Once the pork and potatoes have roasted about 15 minutes, transfer the quartered radishes and carrot pieces to a separate sheet pan. Drizzle with the remaining sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Finish & serve your dish
4 Finish & serve your dish

To the sheet pan of roasted vegetables, carefully add the mirin and sesame seeds. Stir 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 roasted potatoes and finished vegetables. Top the pork with the remaining glaze. Garnish with the mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Sheet Pan Spicy Soy-Glazed Pork

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the radishes. 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 Roast the pork & potatoes

Transfer 1 tablespoon of the glaze to a large bowl; set aside. Transfer the diced potatoes to a sheet pan. Drizzle with half the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels; transfer to the bowl of reserved glaze; season with salt and pepper. Turn to thoroughly coat. Transfer to the center of the sheet pan. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the potatoes 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.

Roast the pork & potatoes
Roast the vegetables
3 Roast the vegetables

Once the pork and potatoes have roasted about 15 minutes, transfer the quartered radishes and carrot pieces to a separate sheet pan. Drizzle with the remaining sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Finish & serve your dish

To the sheet pan of roasted vegetables, carefully add the mirin and sesame seeds. Stir 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 roasted potatoes and 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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