Gentl & Hyers
Hands-On Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 4

How to Make It

Step 1

Heat oven to 425° F. Whisk together the mayonnaise and miso in a small bowl; set aside.

Step 2

Place the roast in the center of a large rimmed baking sheet and season with ¾ teaspoon each salt and pepper. Roast, fat-side up, until beginning to turn golden brown, 18 to 22 minutes. Toss the potatoes, bok choy, oil, and ¼ teaspoon each salt and pepper in a large bowl; add to the baking sheet.

Step 3

Continue to roast until the potatoes are tender and an instant-read thermometer inserted into the thickest part of the roast registers 130° F (the roast will be medium-rare), 20 to 25 minutes more.

Step 4

Transfer the roast to a cutting board and let rest for 15 minutes. Continue to roast the potatoes until crisp, 5 to 10 minutes more.

Step 5

Slice the roast against the grain. Serve over the potatoes and bok choy with the scallions on top and the miso mayo on the side.

Chef's Notes

 

 

 

 

Ratings & Reviews

/5
Reviews
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