Sheet Pan Pork & Sour Cherry Sauce
with Potatoes & Green Beans
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. For this dish, we're coating pork in a bit of tangy sour cherry spread and roasting until delightfully browned and tender, then mixing the rest with creamy mustard for a vibrant dipper. 13 green SmartPoints® per serving 13 blue SmartPoints® per serving 9 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
Details
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. For this dish, we're coating pork in a bit of tangy sour cherry spread and roasting until delightfully browned and tender, then mixing the rest with creamy mustard for a vibrant dipper. 13 green SmartPoints® per serving 13 blue SmartPoints® per serving 9 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
Nutrition per serving
670 Calories
Ingredients
1 each
Pork Roast
6 oz
Green Beans
12 oz
Potatoes
2 clove
Garlic
1 bunch
Thyme
1 tbsp
Dijonnaise
2 tbsp
Sour Cherry Spread
¼ cup
Grated Parmesan Cheese
2 tbsp
Mayonnaise
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Roast the potatoes & pork
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Place the diced potatoes on a sheet pan; add the whole thyme sprigs and 2 tablespoons of olive oil. Season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels and season with salt and pepper on all sides. Transfer to the other side of the sheet pan of seasoned potatoes. Transfer half the sour cherry spread to a bowl and set aside. Evenly spread or brush the remaining sour cherry spread onto the seasoned pork. Roast 17 minutes. Leaving the oven on, remove from the oven.
step 2
Prepare the remaining ingredients & make the sauce
Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard any stem ends from the green beans. In a bowl, combine the green beans and garlic paste; drizzle with olive oil and season with salt and pepper. Toss to combine. To the bowl of reserved sour cherry spread, add the dijonnaise and mayonnaise (omit the mayonnaise to maintain SmartPoints value); stir to combine. Taste, then season with salt and pepper if desired.
step 3
Roast the green beans & serve your dish
Carefully transfer the seasoned green beans to the sheet pan of partially roasted pork and potatoes. Arrange in an even layer around the pork. Return to the oven and roast 10 to 12 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 tender when pierced with a fork. Remove from the oven and transfer the pork to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables (discarding the thyme sprigs). Garnish the vegetables with the cheese. Serve the sauce on the side. Enjoy!
Instructions
step 1
Roast the potatoes & pork
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Place the diced potatoes on a sheet pan; add the whole thyme sprigs and 2 tablespoons of olive oil. Season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels and season with salt and pepper on all sides. Transfer to the other side of the sheet pan of seasoned potatoes. Transfer half the sour cherry spread to a bowl and set aside. Evenly spread or brush the remaining sour cherry spread onto the seasoned pork. Roast 17 minutes. Leaving the oven on, remove from the oven.
step 2
Prepare the remaining ingredients & make the sauce
Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard any stem ends from the green beans. In a bowl, combine the green beans and garlic paste; drizzle with olive oil and season with salt and pepper. Toss to combine. To the bowl of reserved sour cherry spread, add the dijonnaise and mayonnaise (omit the mayonnaise to maintain SmartPoints value); stir to combine. Taste, then season with salt and pepper if desired.
step 3
Roast the green beans & serve your dish
Carefully transfer the seasoned green beans to the sheet pan of partially roasted pork and potatoes. Arrange in an even layer around the pork. Return to the oven and roast 10 to 12 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 tender when pierced with a fork. Remove from the oven and transfer the pork to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables (discarding the thyme sprigs). Garnish the vegetables with the cheese. Serve the sauce on the side. Enjoy!
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