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Sheet Pan Roasted Pork

with Fall Vegetables & Creamy Maple Mustard Sauce

Easy Cleanup
Sheet Pan Supper
  • Group Created with Sketch.
    55-65 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

For this hearty seasonal meal, rich roasted pork and Brussels sprouts, carrots, and more come together on just one sheet pan—all topped off with a drizzle of maple-sweetened sauce.

Sheet Pan Roasted Pork with Fall Vegetables & Creamy Maple Mustard Sauce
  • 1 Pork Roast
  • 4 oz Brussels Sprouts
  • 3 Carrots
  • 1½ lbs Yukon Gold Potatoes
  • 1 bunch Rosemary
  • 3 Tbsps Creamy Mustard Sauce
  • 2 Tbsps Maple Syrup
  • 1 Shallot
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder, & Light Brown Sugar)

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About Blue Apron

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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!

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Prepare the ingredients:
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 halve 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 shallot, carrots, Brussels sprouts, potatoes, and whole rosemary sprigs; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Reserving the bowl, transfer the vegetables to the prepared sheet pan. Arrange in a single layer around the edges of the sheet pan, leaving a 4-by 6-inch space in the center.

Season the vegetables:
Prepare the pork:
3 Prepare the pork:

Pat the pork dry with paper towels. Transfer to the same bowl and drizzle with olive oil. Season with salt, pepper, and the spice blend. Using your hands, rub the spice blend onto the pork to completely coat. Transfer to the center of the sheet pan of seasoned vegetables.

4 Roast the pork & vegetables:

Roast the pork and vegetables for 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 and let rest for at least 5 minutes.

Roast the pork & vegetables:
Prepare the chives & make the sauce:
5 Prepare the chives & make the sauce:

While the pork and vegetables roast, thinly slice the chives. 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 from 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 juices from the plate to the bowl of sauce. Stir to combine. Divide the roasted vegetables and sliced pork among 4 dishes. Top with the finished sauce. Garnish with the chives. Enjoy!

Slice the pork & serve your dish: