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

Sheet Pan BBQ Pork

with Roasted Vegetables & Maple-Mustard Sauce

Group Created with Sketch. 55 min
WW™ Approved Diabetes Friendly 600 Calories Or Less i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

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
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.

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

Get Cooking
Sheet Pan BBQ Pork with Roasted Vegetables & Maple-Mustard Sauce
  • 1 Pork Roast
  • 6 oz Carrots
  • 3 oz Radishes
  • ¾ lb Golden Potatoes
  • 1 bunch Rosemary
  • 1 Tbsp Creamy Mustard Sauce
  • 1 Shallot
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)

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Prepare the vegetables
1 Prepare the vegetables

Place an oven rack in the center of the oven; 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 the prepared vegetables 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 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. 

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 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, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Carefully remove and discard 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 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!