Pork Roast & Fig Pan 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 (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.
12 green SmartPoints®
12 blue SmartPoints®
8 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
1 lb Broccoli
¾ lb Carrots
1 lb Sweet Potatoes
1 Shallot
2 Tbsps Balsamic Vinegar
2 Dried Turkish Figs
2 Tbsps Soy Sauce
0.7 oz Grana Padano Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Tbsp Honey

step-by-step

instructions

Cook Along

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 1/2 teaspoon 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 1/2 teaspoon of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, arrange in an even layer around the edges of the sheet pan of seared pork. Roast 34 to 36 minutes, or until the sweet potatoes are tender when pierced with a fork and the pork is cooked through.* Remove from the oven and carefully transfer the roasted pork to a cutting board; let rest at least 5 minutes.

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

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.

5 Finish the sauce & serve your dish:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon 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. 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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