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

Pork Roast & Balsamic-Fig Sauce

with Roasted Sweet Potatoes, Carrots & Broccoli

55 MIN
4 Servings
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From the Test Kitchen

For this wintry meal, rich pork roasts alongside sweet potatoes until delightfully tender and golden brown—topped with a sweet fig pan sauce for flavorful contrast. A pair of simply roasted carrots and broccoli round out this hearty dinner.

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  • Nutrition
  • Calories
    550 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 oz Salted Butter
  • 2 tsps Honey

Tips from Home Chefs

Brown the pork
1 Brown 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 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 browned 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. 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 broccoli florets and carrot pieces 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!

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