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

Pork Roast & Fig Pan 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.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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

See Plans

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
Nutrition Label
Download
fresh
ingredients
Pork Roast & Fig Pan Sauce with Roasted Sweet Potatoes, Carrots & Broccoli
Title
  • 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
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 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. 

Roast the pork & sweet potatoes:
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.

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. 

Prepare the remaining ingredients & start the sauce:
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

Finish the sauce & serve your dish:
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! 

Tips from Home Chefs

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 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.

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 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! 

Browse Steps
1 of 5