Sweet & Spicy Pork Roast with Miso Kale & Togarashi Vegetables

Sweet & Spicy Pork Roast

with Miso Kale & Togarashi Vegetables

50 MIN
4 Servings
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From the Test Kitchen

To contrast the bold honey and gochujang mixture that coats our rich pork roast, we’re serving it alongside a duo of golden potatoes and cauliflower—tossed with vibrant togarashi, which adds incredible depth of flavor. A side of tender kale (sautéed with sweet miso paste) gives the dish an extra umami boost.
13 green SmartPoints® per serving
13 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Sweet & Spicy Pork Roast with Miso Kale & Togarashi Vegetables
Title
  • 1 Pork Roast
  • 1¼ lbs Golden Or Red Potatoes
  • 2 Scallions
  • 1 head Colored, White, Or Romanesco Cauliflower
  • 1 bunch Kale
  • 1 Tbsp Gochujang
  • 2 Tbsps Black Bean Sauce
  • 2 Tbsps Honey
  • 1 Tbsp Sweet White Miso Paste
  • ¼ cup Mayonnaise
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
How To: Dice a Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Roast the pork
1 Roast the pork

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line a sheet pan with foil. In a large bowl, combine the honey (kneading the packet before opening), a drizzle of olive oil, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Pat the pork dry with paper towels; season with salt and pepper on all sides. Place in the bowl of spicy honey; turn to thoroughly coat. Transfer to the sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Prepare & roast the vegetables
2 Prepare & roast the vegetables

Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Place the diced potatoes and cauliflower florets on a separate sheet pan; drizzle with olive oil and season with salt, pepper, and the togarashi. Toss to coat; arrange in an even layer. Roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the black bean sauce and mayonnaise.

Make the miso kale
5 Make the miso kale

Once the vegetables have roasted about 20 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the miso paste and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish
6 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 roasted vegetables and miso kale. Garnish with the sliced green tops of the scallions. Serve the black bean mayo on the side. Enjoy!

Tips from Home Chefs

Sweet & Spicy Pork Roast

Roast the pork
1 Roast the pork

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line a sheet pan with foil. In a large bowl, combine the honey (kneading the packet before opening), a drizzle of olive oil, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Pat the pork dry with paper towels; season with salt and pepper on all sides. Place in the bowl of spicy honey; turn to thoroughly coat. Transfer to the sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

2 Prepare & roast the vegetables

Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Place the diced potatoes and cauliflower florets on a separate sheet pan; drizzle with olive oil and season with salt, pepper, and the togarashi. Toss to coat; arrange in an even layer. Roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare & roast the vegetables
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the black bean sauce and mayonnaise.

5 Make the miso kale

Once the vegetables have roasted about 20 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the miso paste and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the miso kale
Slice the pork & serve your dish
6 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 roasted vegetables and miso kale. Garnish with the sliced green tops of the scallions. Serve the black bean mayo on the side. Enjoy!

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