Pork Roast & Balsamic-Fig Sauce with Roasted Sweet Potatoes, Carrots & Broccoli

Pork Roast & Balsamic-Fig Sauce

with Roasted Sweet Potatoes, Carrots & Broccoli

55 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For this wintry meal, rich pork (rubbed with a blend of savory spices) roasts alongside sweet potatoes until delightfully tender and golden brown—topped with a sweet fig pan sauce for flavorful contrast.
10-12 PersonalPoints range
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
  • Calories
    580 Cals (est.)
Pork Roast & Balsamic-Fig Sauce with Roasted Sweet Potatoes, Carrots & Broccoli
  • 1 Pork Roast
  • 1 lb Broccoli
  • ¾ lb Carrots
  • 1 lb Sweet Potatoes
  • 1 Shallot
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Dried Turkish Figs
  • 2 Tbsps Soy Sauce
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Honey
  • 1 oz Salted Butter

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Sear the pork
1 Sear the pork

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Pat the pork dry with paper towels. Season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer the seared pork to the center of a sheet pan.

2 Roast the pork & sweet potatoes

Meanwhile, wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place in a large bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to the sheet pan of seared pork; arrange in an even layer around the edges. Roast 34 to 36 minutes for medium (the center may still be slightly pink), or until the pork is browned and cooked to your desired degree of doneness* and the sweet potatoes are tender when pierced with a fork. Remove from the oven and carefully transfer the roasted pork to a cutting board; let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Roast the pork & sweet potatoes
Prepare & roast the vegetables
3 Prepare & roast the vegetables

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place the prepared broccoli and carrots in the reserved bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Transfer to a separate sheet pan and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Prepare the remaining ingredients & start the sauce

Meanwhile, peel and finely chop the shallot. Roughly chop the figs. Grate the cheese on the small side of a box grater. In a bowl, whisk together the vinegar, soy sauce, honey (kneading the packet before opening), and 1/4 cup of warm water.

Prepare the remaining ingredients & start the sauce
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped figs and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork over the roasted vegetables and roasted sweet potatoes. Top the pork with the finished sauce. Garnish with the grated cheese. Enjoy!

Browse Steps
1 of 5