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Sheet Pan Roasted Pork
with Fall Vegetables & Maple Mustard Sauce
60 MIN
4
Servings
From the Test Kitchen
We’re making this hearty, seasonal meal all on one sheet pan. Rich pork (rubbed with a blend of sweet and smoky spices) roasts alongside a medley of Brussels sprouts, carrots, and Yukon Gold potatoes, seasoned with whole rosemary sprigs. It all comes together with a drizzle of maple-sweetened creamy mustard sauce.
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NutritionPER SERVING
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Calories630 Cals (est.)
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instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and large dice the shallot. Peel the carrots; halve lengthwise, then crosswise. Cut off and discard the ends of the Brussels sprouts; halve lengthwise. Large dice the potatoes.
2
Season the vegetables:
Line a sheet pan with aluminum foil. In a large bowl, combine the diced shallot, carrot pieces, halved Brussels sprouts, diced potatoes, and whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, transfer the seasoned vegetables to the prepared sheet pan. Leaving a 4- by 6-inch space in the center, arrange in an even layer around the edges of the sheet pan.
3
Season the pork:
Pat the pork dry with paper towels. Transfer to the same bowl and drizzle with olive oil. Season on all sides with salt, pepper, and the spice blend. Rub the seasonings onto the pork. Transfer to the center of the sheet pan of seasoned vegetables.
4
Roast the pork & vegetables:
Roast the seasoned pork and vegetables 33 to 35 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Carefully remove and discard the rosemary sprigs. Transfer the roasted pork to a plate. Let rest for at least 5 minutes.
5
Make the sauce:
While the pork and vegetables roast, in a bowl, combine the maple syrup and creamy mustard sauce. Season with salt and pepper to taste.
6
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 any reserved juices to the bowl of sauce. Stir to combine. Serve the sliced pork with the roasted vegetables and finished sauce. Enjoy
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and large dice the shallot. Peel the carrots; halve lengthwise, then crosswise. Cut off and discard the ends of the Brussels sprouts; halve lengthwise. Large dice the potatoes.
2
Season the vegetables:
Line a sheet pan with aluminum foil. In a large bowl, combine the diced shallot, carrot pieces, halved Brussels sprouts, diced potatoes, and whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, transfer the seasoned vegetables to the prepared sheet pan. Leaving a 4- by 6-inch space in the center, arrange in an even layer around the edges of the sheet pan.
3
Season the pork:
Pat the pork dry with paper towels. Transfer to the same bowl and drizzle with olive oil. Season on all sides with salt, pepper, and the spice blend. Rub the seasonings onto the pork. Transfer to the center of the sheet pan of seasoned vegetables.
4
Roast the pork & vegetables:
Roast the seasoned pork and vegetables 33 to 35 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Carefully remove and discard the rosemary sprigs. Transfer the roasted pork to a plate. Let rest for at least 5 minutes.
5
Make the sauce:
While the pork and vegetables roast, in a bowl, combine the maple syrup and creamy mustard sauce. Season with salt and pepper to taste.
6
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 any reserved juices to the bowl of sauce. Stir to combine. Serve the sliced pork with the roasted vegetables and finished sauce. Enjoy
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