Sheet Pan BBQ Pork

with Roasted Vegetables & Maple-Mustard Sauce

55 MIN

2 Servings

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From the Test Kitchen

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.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
7 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

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
6 oz Carrots
¾ lb Golden Or Red Potatoes
3 oz Radishes
1 bunch Rosemary
1 Tbsp Dijonnaise
1½ Tbsps Maple Syrup
1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
1 Red Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Peel the carrots; halve crosswise, then halve lengthwise. Halve the radishes lengthwise. Medium dice the potatoes. Combine the prepared vegetables in a large bowl.

2 Season the vegetables

To the bowl of prepared vegetables, add the whole rosemary sprigs. Drizzle with 2 teaspoons of 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.

3 Roast the pork & vegetables

Pat the pork dry with paper towels. Transfer to the reserved bowl. Drizzle with 2 teaspoons of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); turn to coat. Transfer to the other side of the sheet pan of seasoned vegetables. Roast 33 to 35 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 when pierced with a fork. Remove from the oven. Carefully discard the rosemary sprigs. Transfer the roasted pork to a plate and let rest at least 5 minutes.

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

4 Make the sauce

Meanwhile, in a bowl, combine the maple syrup and dijonnaise. Taste, then season with salt and pepper if desired.

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!