Sheet Pan BBQ Pork with Roasted Vegetables & Maple-Mustard Sauce

Sheet Pan BBQ Pork

with Roasted Vegetables & Maple-Mustard Sauce

55 MIN
4 Servings
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From the Test Kitchen

For this crowd-pleasing dish, rich pork (rubbed with a blend of sweet and smoky spices) roasts alongside a medley of sugar snap peas, carrots, and potatoes. We’re finishing the pork with a tangy-sweet drizzle of maple syrup and creamy mustard sauce (mixed with reserved juices from the cooked pork for an extra savory boost).
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Wellness Details

Diabetes Friendly Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
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fresh
ingredients
Sheet Pan BBQ Pork with Roasted Vegetables & Maple-Mustard Sauce
Title
  • 1 Pork Roast
  • ¾ lb Carrots
  • ½ lb Sugar Snap Peas
  • 1¼ lbs Golden Or Red Potatoes
  • 1 bunch Rosemary
  • ¼ cup Creamy Mustard Sauce
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
Prepare the carrots & potatoes:
1 Prepare the carrots & potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then halve lengthwise. Large dice the potatoes. Place on the sheet pan. Add the whole rosemary sprigs. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Leaving a 4- by- 6-inch space in the center, arrange in an even layer around the edges of the sheet pan. 

Roast the pork & vegetables:
2 Roast the pork & vegetables:

Pat the pork dry with paper towels. Place in a bowl; drizzle with 1/2 teaspoon of olive oil and season on all sides with salt, pepper, and the enough of the spice blend to coat (you may have extra). Turn to coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 36 to 38 minutes, or until browned and the pork is cooked through.* Leaving the oven on, remove from the oven. Transfer the roasted pork to a plate. Let rest at least 5 minutes.

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

Prepare the peas & make the sauce:
3 Prepare the peas & make the sauce:

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the maple syrup and creamy mustard sauce.

Roast the snap peas:
4 Roast the snap peas:

While the pork rests, transfer the prepared peas to the center of the sheet pan of roasted carrots and potatoes. Arrange in an even layer. Roast 2 to 3 minutes, or until lightly browned and softened. Remove from the oven. Carefully remove and discard the rosemary sprigs.

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Reserving any juices on the plate, transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Transfer the reserved juices to the bowl of sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the finished sauce; serve any remaining sauce on the side. Enjoy

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Prepare the carrots & potatoes:
1 Prepare the carrots & potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then halve lengthwise. Large dice the potatoes. Place on the sheet pan. Add the whole rosemary sprigs. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Leaving a 4- by- 6-inch space in the center, arrange in an even layer around the edges of the sheet pan. 

2 Roast the pork & vegetables:

Pat the pork dry with paper towels. Place in a bowl; drizzle with 1/2 teaspoon of olive oil and season on all sides with salt, pepper, and the enough of the spice blend to coat (you may have extra). Turn to coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 36 to 38 minutes, or until browned and the pork is cooked through.* Leaving the oven on, remove from the oven. Transfer the roasted pork to a plate. Let rest at least 5 minutes.

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

Roast the pork & vegetables:
Prepare the peas & make the sauce:
3 Prepare the peas & make the sauce:

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the maple syrup and creamy mustard sauce.

4 Roast the snap peas:

While the pork rests, transfer the prepared peas to the center of the sheet pan of roasted carrots and potatoes. Arrange in an even layer. Roast 2 to 3 minutes, or until lightly browned and softened. Remove from the oven. Carefully remove and discard the rosemary sprigs.

Roast the snap peas:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Reserving any juices on the plate, transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Transfer the reserved juices to the bowl of sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the finished sauce; serve any remaining sauce on the side. Enjoy

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