Southern Pork Roast & Corn Cakes with Green Beans & Creamy Honey Mustard
Carb Conscious

Southern Pork Roast & Corn Cakes

with Green Beans & Creamy Honey Mustard

50 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

In this comforting dish, a juicy pork roast is coated with a blend of Southern-style spices (like paprika and cayenne) and served alongside pan-fried cornbread cakes, elevated by tangy sour cream and jalapeño pepper for a kick of heat. A classic side of roasted green beans brings it all together.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 45g Of Protein
  • Nutrition
  • Calories
    680 Cals (est.)
Southern Pork Roast & Corn Cakes with Green Beans & Creamy Honey Mustard
  • 1 Pork Roast
  • 1 Pasture-Raised Egg
  • 6 oz Green Beans
  • 1 oz Sliced Pickled Jalapeño Peppers
  • ½ cup Cornbread Mix
  • ¼ cup Sour Cream
  • 1 Tbsp Dijon Mustard
  • 2 tsps Honey
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil and season with salt and pepper. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the honey, mayonnaise, and mustard.

2 Roast the pork & green beans

Transfer half the honey mustard to a separate bowl; set aside for serving. Line a sheet pan with foil. Pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil; season with salt, pepper, and all but a pinch of the spice blend. Turn to coat. Transfer to one side of the sheet pan. Top with the remaining honey mustard. Roast 15 minutes. Leaving the oven on, remove from the oven. Carefully transfer the seasoned green beans to the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 11 to 13 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the green beans are tender when pierced with a fork. Carefully transfer the roasted pork to a cutting board; let rest at least 5 minutes.

Roast the pork & green beans
Cook the corn cakes
3 Cook the corn cakes

Meanwhile, in a medium bowl, whisk together the cornbread mix, sour cream, egg, remaining spice blend, and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Scoop or pour the cornbread batter into the pan to make 4 equal-sized pancakes (about 2 tablespoons each), keeping them separate. Cook 1 to 3 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Turn off the heat.

4 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 cooked corn cakes and roasted green beans. Top the pork with the reserved honey mustard. Enjoy!

Slice the pork & serve your dish
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