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

Sheet Pan BBQ Pork

with Roasted Vegetables & Maple-Mustard Sauce

55 MIN
4 Servings
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From the Test Kitchen

For this hearty dish, brussels sprouts, carrots, and more roast together on a sheet pan (alongside fresh sprigs of rosemary for an aromatic boost). The vegetables and our roasted pork are all brought together on the plate with a drizzle of maple-sweetened mustard sauce.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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tips & techniques
Roast the pork:
1 Roast the pork:

Preheat the oven to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels. Place in a 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 sheet pan. Roast 36 to 38 minutes, or until browned and cooked through (an instant-read thermometer inserted into the pork should read 145°F). Remove from the oven. Reserving any juices on the sheet pan, transfer the cooked pork to a cutting board. Let rest at least 5 minutes. 

Prepare the ingredients:
2 Prepare the ingredients:

While the pork roasts, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Cut off and discard the stem end of the brussels sprouts; halve lengthwise. Large dice the potatoes. Combine in a large bowl. 

Roast the vegetables:
3 Roast the vegetables:

Line a separate sheet pan with foil. To the bowl of prepared vegetables, add the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 32 to 34 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the rosemary sprigs

Make the maple-mustard sauce:
4 Make the maple-mustard sauce:

While the vegetables roast, in a bowl, combine the maple syrup and creamy mustard sauce. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Evenly top the roasted vegetables with any reserved juices from the sheet pan. Gently toss to combine. Serve the sliced pork with the finished vegetables. Drizzle the pork with the maple-mustard sauce; serve any remaining sauce on the side. Enjoy!

Tips from Home Chefs

Roast the pork:
1 Roast the pork:

Preheat the oven to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels. Place in a 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 sheet pan. Roast 36 to 38 minutes, or until browned and cooked through (an instant-read thermometer inserted into the pork should read 145°F). Remove from the oven. Reserving any juices on the sheet pan, transfer the cooked pork to a cutting board. Let rest at least 5 minutes. 

2 Prepare the ingredients:

While the pork roasts, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Cut off and discard the stem end of the brussels sprouts; halve lengthwise. Large dice the potatoes. Combine in a large bowl. 

Prepare the ingredients:
Roast the vegetables:
3 Roast the vegetables:

Line a separate sheet pan with foil. To the bowl of prepared vegetables, add the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 32 to 34 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the rosemary sprigs

4 Make the maple-mustard sauce:

While the vegetables roast, in a bowl, combine the maple syrup and creamy mustard sauce. Taste, then season with salt and pepper if desired. 

Make the maple-mustard sauce:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Evenly top the roasted vegetables with any reserved juices from the sheet pan. Gently toss to combine. Serve the sliced pork with the finished vegetables. Drizzle the pork with the maple-mustard sauce; serve any remaining sauce on the side. Enjoy!

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