Rating: 3 stars
60 Ratings
  • 1 star values: 7
  • 2 star values: 20
  • 3 star values: 20
  • 4 star values: 7
  • 5 star values: 6
  • 60 Ratings
Chris Morocco

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Credit: Gentl & Hyers

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

630 calories; fat 33g; saturated fat 6g; cholesterol 104mg; sodium 840mg; protein 49g; carbohydrates 34g; sugars 2g; fiber 3g; iron 4mg; calcium 60mg.
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