Sheet Pan BBQ Pork

with Roasted Vegetables & Maple-Mustard Sauce

  • Group Created with Sketch.
    Time
    55 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories Group 22 Created with Sketch.
    Nutrition Label
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For this hearty meal, rich barbecue-spiced pork is roasted alongside a medley of rosemary-seasoned potatoes, carrots, shallot, and radishes. It all comes together with a drizzle of our delectably tangy-sweet sauce, which simply combines spicy maple syrup with creamy dijon mustard, plus some of the delicious juices from the roasted pork.

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Prepare the vegetables:
1 Prepare the vegetables:

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 crosswise, then halve lengthwise. Halve the radishes lengthwise. Medium dice the potatoes. Combine in a large bowl. 

Season the vegetables:
2 Season the vegetables:

Line a 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. Reserving the bowl, transfer the seasoned vegetables to one side of the sheet pan and arrange in an even layer. 

Roast the pork & vegetables:
3 Roast the pork & vegetables:

Pat the pork dry with paper towels. Transfer to the reserved bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the other side of the sheet pan of seasoned vegetables. Roast 33 to 35 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Carefully remove the rosemary sprigs. Transfer the roasted pork to a plate and let rest at least 5 minutes. 

Make the sauce:
4 Make the sauce:

Meanwhile, in a bowl, combine the spicy 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:

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. Transfer any reserved juices to the bowl of sauce; stir to combine. Serve the sliced pork with the roasted vegetables. Top with the finished sauce. Enjoy!

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Prepare the vegetables:
1 Prepare the vegetables:

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 crosswise, then halve lengthwise. Halve the radishes lengthwise. Medium dice the potatoes. Combine in a large bowl. 

2 Season the vegetables:

Line a 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. Reserving the bowl, transfer the seasoned vegetables to one side of the sheet pan and arrange in an even layer. 

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

Pat the pork dry with paper towels. Transfer to the reserved bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the other side of the sheet pan of seasoned vegetables. Roast 33 to 35 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Carefully remove the rosemary sprigs. Transfer the roasted pork to a plate and let rest at least 5 minutes. 

4 Make the sauce:

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

Make the sauce:
Slice the pork & serve your dish:
5 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. Transfer any reserved juices to the bowl of sauce; stir to combine. Serve the sliced pork with the roasted vegetables. Top with the finished sauce. Enjoy!