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Sheet Pan BBQ Pork

with Roasted Vegetables & Maple-Mustard Sauce

  • Group Created with Sketch.
    Time
    55 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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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!

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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!

Get This Recipe Delivered
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!