Sheet Pan Spicy Soy-Glazed Pork with Roasted Vegetables
Fast & Easy

Sheet Pan Spicy Soy-Glazed Pork

with Roasted Vegetables

50 MIN
2 Servings
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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.
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    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Spicy Soy-Glazed Pork with Roasted Vegetables
    Title
    • 1 Pork Roast
    • 6 oz Carrots
    • 1 bunch Mint
    • 3 oz Radishes
    • ¾ lb Potatoes
    • 1 Tbsp Gochujang
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    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 separate, large bowl (setting the remaining glaze aside for serving). 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; season with salt and pepper. Transfer to the large bowl of reserved glaze; turn to thoroughly 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 browned and cooked to your desired degree of doneness* and the potatoes are browned and tender when pierced with a fork. Remove from the oven and 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 10 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 17 to 19 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 finished vegetables. Top the pork with the remaining glaze. Garnish with the mint leaves (tearing just before adding). Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    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 separate, large bowl (setting the remaining glaze aside for serving). 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; season with salt and pepper. Transfer to the large bowl of reserved glaze; turn to thoroughly 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 browned and cooked to your desired degree of doneness* and the potatoes are browned and tender when pierced with a fork. Remove from the oven and 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 10 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 17 to 19 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 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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