Soy Glazed Pork Roast with Aromatic Rice & Broccoli
Fast & Easy

Soy Glazed Pork Roast

with Aromatic Rice & Broccoli

40 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. Here, you'll top pork with a sweet and spicy soy and gochujang glaze, then roast it alongside tender broccoli tossed in fragrant sesame oil. They come together over a bed of aromatic rice with sesame seeds and crisp marinated radishes for added crunch.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Soy Glazed Pork Roast with Aromatic Rice & Broccoli
Title
  • 1 Pork Roast
  • ½ cup Long Grain White Rice
  • ½ lb Broccoli
  • 3 oz Radishes
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 2 Tbsps Soy Glaze
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
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. Thinly slice the radishes into rounds. Place in a bowl; add the mirin and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

Start the pork
2 Start the pork

Pat the pork dry with paper towels; season with salt and pepper on all sides. Transfer to one side of a sheet pan. Roast 11 minutes. Leaving the oven on, remove from the oven.

Roast the pork & broccoli
3 Roast the pork & broccoli

Meanwhile, 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. Transfer half the glaze to a separate bowl; set aside. Place the broccoli florets in a bowl; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Carefully arrange the seasoned broccoli in an even layer on the other side of the sheet pan of partially roasted pork. Evenly spread or brush the remaining glaze onto the pork. Return to the oven and roast 14 to 16 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 broccoli is tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the rice
4 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, sautéed aromatics, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Finish & serve your dish
5 Finish & serve your dish

To the bowl of reserved glaze, add the mayonnaise; stir to combine. 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 cooked rice and roasted broccoli. Garnish with the marinated radishes and sesame seeds. Drizzle with the creamy glaze. Enjoy!

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. Thinly slice the radishes into rounds. Place in a bowl; add the mirin and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

2 Start the pork

Pat the pork dry with paper towels; season with salt and pepper on all sides. Transfer to one side of a sheet pan. Roast 11 minutes. Leaving the oven on, remove from the oven.

Start the pork
Roast the pork & broccoli
3 Roast the pork & broccoli

Meanwhile, 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. Transfer half the glaze to a separate bowl; set aside. Place the broccoli florets in a bowl; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Carefully arrange the seasoned broccoli in an even layer on the other side of the sheet pan of partially roasted pork. Evenly spread or brush the remaining glaze onto the pork. Return to the oven and roast 14 to 16 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 broccoli is tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, sautéed aromatics, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Finish & serve your dish
5 Finish & serve your dish

To the bowl of reserved glaze, add the mayonnaise; stir to combine. 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 cooked rice and roasted broccoli. Garnish with the marinated radishes and sesame seeds. Drizzle with the creamy glaze. Enjoy!

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