Sheet Pan BBQ Pork with Roasted Vegetables & Maple-Mustard Sauce

Sheet Pan BBQ Pork

with Roasted Vegetables & Maple-Mustard Sauce

60 MIN
4 Servings
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From the Test Kitchen

For this crowd-pleasing dish, rich pork (rubbed with a blend of sweet and smoky spices) roasts alongside a medley of Brussels sprouts, carrots, and potatoes. It all comes together with a drizzle of maple-sweetened creamy mustard sauce.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Sheet Pan BBQ Pork with Roasted Vegetables & Maple-Mustard Sauce
Title
time-saving
tips & techniques
Brussels Sprouts
Rosemary
How To: Peel a Carrot
Creamy Mustard Sauce
Carrots
How To: Dice a Potato
Maple Syrup
Red Potatoes
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 the carrots; halve lengthwise, then crosswise. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Large dice the potatoes.

Season the vegetables:
2 Season the vegetables:

Line a rimmed sheet pan with aluminum foil. In a large bowl, combine the 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 sheet pan and arrange in an even layer around the edges.

Season the pork:
3 Season the pork:

Pat the pork dry with paper towels. Place in the same bowl; 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.

Roast the pork & vegetables:
4 Roast the pork & vegetables:

Roast the seasoned pork and vegetables 25 minutes. Leaving the oven on, remove from the oven. Carefully pour the chicken broth over the vegetables. Return to the oven and roast 8 to 12 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 at least 5 minutes.

Make the sauce:
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.

Slice the pork & serve your dish:
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. Evenly top the roasted vegetables with any reserved juices. Gently stir to combine. Serve the sliced pork with the finished vegetables. Top the pork with some of the sauce. Serve any remaining sauce on the side. Enjoy!

Tips from Home Chefs

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Sheet Pan BBQ Pork

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 the carrots; halve lengthwise, then crosswise. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Large dice the potatoes.

2 Season the vegetables:

Line a rimmed sheet pan with aluminum foil. In a large bowl, combine the 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 sheet pan and arrange in an even layer around the edges.

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

Pat the pork dry with paper towels. Place in the same bowl; 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 25 minutes. Leaving the oven on, remove from the oven. Carefully pour the chicken broth over the vegetables. Return to the oven and roast 8 to 12 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 at least 5 minutes.

Roast the pork & vegetables:
Make the sauce:
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. Evenly top the roasted vegetables with any reserved juices. Gently stir to combine. Serve the sliced pork with the finished vegetables. Top the pork with some of the sauce. Serve any remaining sauce on the side. Enjoy!

Slice the pork & serve your dish:
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