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

Sheet Pan BBQ Pork

with Roasted Vegetables & Maple-Mustard Sauce

55 MIN
4 Servings
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From the Test Kitchen

Chefs! To start the new year off with a clean slate, 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. 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.
9 green SmartPoints® per serving
9 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Sheet Pan BBQ Pork with Roasted Vegetables & Maple-Mustard Sauce
Title
  • 1 Pork Roast
  • ½ lb Brussels Sprouts
  • ¾ lb Carrots
  • 1¼ lbs Golden Or Red Potatoes
  • 1 bunch Rosemary
  • ¼ cup Creamy Mustard Sauce
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
time-saving
tips & techniques
Roast the pork
1 Roast the pork

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the pork dry with paper towels. Place in a bowl; drizzle with 2 tablespoons of olive oil. Season on all sides with salt, pepper, and the spice blend. Rub the seasonings onto the pork. Transfer to one sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven. Transfer to a plate. Let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Prepare the ingredients
2 Prepare the ingredients

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

Roast the vegetables
3 Roast the vegetables

To the bowl of prepared vegetables, add the whole rosemary sprigs. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Transfer to the remaining 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 discard the rosemary sprigs

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

Meanwhile, 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

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 from the plate. 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 two sheet pans with foil. Pat the pork dry with paper towels. Place in a bowl; drizzle with 2 tablespoons of olive oil. Season on all sides with salt, pepper, and the spice blend. Rub the seasonings onto the pork. Transfer to one sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven. Transfer to a plate. Let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Cut off and discard the stem ends 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

To the bowl of prepared vegetables, add the whole rosemary sprigs. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Transfer to the remaining 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 discard the rosemary sprigs

4 Make the maple-mustard sauce

Meanwhile, 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

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 from the plate. 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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