Sheet Pan Balsamic Pork Roast with Brussels Sprouts & Fingerling Potatoes

Sheet Pan Balsamic Pork Roast

with Brussels Sprouts & Fingerling Potatoes

60 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To pair with seasoned pork roast, we’re tossing a hearty duo of brussels sprouts and fingerling potatoes with parmesan and piquant peppers for a zesty finish.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Sheet Pan Balsamic Pork Roast with Brussels Sprouts & Fingerling Potatoes
Title
  • 1 Pork Roast
  • ½ lb Brussels Sprouts
  • 1¼ lbs Fingerling Potatoes
  • ¼ cup Balsamic Vinegar
  • 1 Tbsp Light Brown Sugar
  • 1 oz Sweety Drop Peppers
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Soy Glaze
  • ¼ cup Mayonnaise
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve the potatoes lengthwise. In a bowl, combine the sugar, vinegar, and soy glaze. Transfer 2 tablespoons of the glaze to a separate bowl; set the remaining glaze aside.

Season the vegetables
2 Season the vegetables

Place the halved brussels sprouts and halved potatoes on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer around the edges of the sheet pan, cut side down.

Roast the pork & vegetables
3 Roast the pork & vegetables

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on all sides. Evenly spread or brush 1 tablespoon of the glaze onto the pork. Transfer to the center of the sheet pan of seasoned vegetables. Roast the seasoned pork and vegetables 36 to 38 minutes, or until the vegetables are lightly browned and the pork is mostly cooked through. Leaving the oven on, remove from the oven. Evenly spread or brush the remaining tablespoon of the glaze onto the pork. Return to the oven and roast 2 to 3 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables 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. 

*An instant-read thermometer inserted into the pork should register 145°F.

Finish & serve your dish
4 Finish & serve your dish

Meanwhile, add the mayonnaise to the bowl of remaining glaze; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with roasted vegetables and creamy glaze on the side. Garnish the vegetables with the cheese and peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve the potatoes lengthwise. In a bowl, combine the sugar, vinegar, and soy glaze. Transfer 2 tablespoons of the glaze to a separate bowl; set the remaining glaze aside.

2 Season the vegetables

Place the halved brussels sprouts and halved potatoes on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer around the edges of the sheet pan, cut side down.

Season the vegetables
Roast the pork & vegetables
3 Roast the pork & vegetables

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on all sides. Evenly spread or brush 1 tablespoon of the glaze onto the pork. Transfer to the center of the sheet pan of seasoned vegetables. Roast the seasoned pork and vegetables 36 to 38 minutes, or until the vegetables are lightly browned and the pork is mostly cooked through. Leaving the oven on, remove from the oven. Evenly spread or brush the remaining tablespoon of the glaze onto the pork. Return to the oven and roast 2 to 3 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables 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. 

*An instant-read thermometer inserted into the pork should register 145°F.

4 Finish & serve your dish

Meanwhile, add the mayonnaise to the bowl of remaining glaze; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with roasted vegetables and creamy glaze on the side. Garnish the vegetables with the cheese and peppers. Enjoy!

Finish & serve your dish
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