Sheet Pan Maple-Mustard Pork with Potatoes, Snap Peas & Carrots

Sheet Pan Maple-Mustard Pork

with Potatoes, Snap Peas & Carrots

55 MIN
4 Servings
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From the Test Kitchen

For this hearty dish, rich pork (rubbed with a blend of sweet and smoky spices) roasts alongside a medley of sugar snap peas, carrots, and potatoes. We’re finishing the pork with a tangy-sweet drizzle of maple syrup and dijonnaise (mixed with reserved juices from the cooked pork for an extra savory boost).
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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Dietary Information

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Sheet Pan Maple-Mustard Pork with Potatoes, Snap Peas & Carrots
Title
  • 1 Pork Roast
  • ¾ lb Carrots
  • ½ lb Sugar Snap Peas
  • 1¼ lbs Golden Or Red Potatoes
  • 1 bunch Rosemary
  • ¼ cup Dijonnaise
  • 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
How To: Prep Sugar Snap Peas
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the carrots & potatoes
1 Prepare the carrots & potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then halve lengthwise. Large dice the potatoes. Place on the sheet pan. Add the whole rosemary sprigs. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan. 

Roast the pork & vegetables
2 Roast the pork & vegetables

Pat the pork dry with paper towels. Place in a bowl; drizzle with 1 tablespoon of olive oil and season on all sides with salt, pepper, and the enough of the spice blend to coat (you may have extra). Turn to coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender. Leaving the oven on, remove from the oven. Transfer the roasted pork to a plate. Let rest at least 5 minutes. 

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

Prepare the peas & make the sauce
3 Prepare the peas & make the sauce

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the maple syrup and dijonnaise. 

Roast the peas
4 Roast the peas

While the pork rests, transfer the prepared peas to the center of the sheet pan of roasted carrots and potatoes. Arrange in an even layer. Roast 2 to 3 minutes, or until lightly browned and softened. Remove from the oven. Carefully discard the rosemary sprigs. 

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 the reserved juices to the bowl of sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the finished sauce; serve any remaining sauce on the side. Enjoy!

Tips from Home Chefs

Sheet Pan Maple-Mustard Pork

Prepare the carrots & potatoes
1 Prepare the carrots & potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then halve lengthwise. Large dice the potatoes. Place on the sheet pan. Add the whole rosemary sprigs. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan. 

2 Roast the pork & vegetables

Pat the pork dry with paper towels. Place in a bowl; drizzle with 1 tablespoon of olive oil and season on all sides with salt, pepper, and the enough of the spice blend to coat (you may have extra). Turn to coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender. Leaving the oven on, remove from the oven. Transfer the roasted pork to a plate. Let rest at least 5 minutes. 

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

Roast the pork & vegetables
Prepare the peas & make the sauce
3 Prepare the peas & make the sauce

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the maple syrup and dijonnaise. 

4 Roast the peas

While the pork rests, transfer the prepared peas to the center of the sheet pan of roasted carrots and potatoes. Arrange in an even layer. Roast 2 to 3 minutes, or until lightly browned and softened. Remove from the oven. Carefully discard the rosemary sprigs. 

Roast the peas
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 the reserved juices to the bowl of sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the finished sauce; serve any remaining sauce on the side. Enjoy!

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