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Soy-Glazed Pork Roast
with Sesame Potatoes, Carrots & Radishes
50 MIN
2 Servings
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 for a tangy-sweet finish.
13 Points value 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value 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
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories530 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
1 Pork Roast
-
6 oz Carrots
-
1 bunch Mint
-
3 oz Radishes
-
1 Tbsp Gochujang
-
¾ lb Potatoes
-
2 Tbsps Soy Glaze
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1 tsp Black & White Sesame Seeds
-
1 Tbsp Sesame Oil
-
1 Tbsp Mirin (Salted Cooking Wine)
step-by-step
instructions
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. 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 and season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan.
3
Roast the pork & vegetables
Pat the pork dry with paper towels; place in a bowl. Add 1 tablespoon of the glaze; season with salt and pepper. Turn to thoroughly coat. Transfer to the center of the sheet pan of seasoned vegetables. 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 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!
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. 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 and season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan.
3
Roast the pork & vegetables
Pat the pork dry with paper towels; place in a bowl. Add 1 tablespoon of the glaze; season with salt and pepper. Turn to thoroughly coat. Transfer to the center of the sheet pan of seasoned vegetables. 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 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!
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