Sheet Pan Fig-Dijon Pork Roast with Balsamic Potatoes & Asparagus

Sheet Pan Fig-Dijon Pork Roast

with Balsamic Potatoes & Asparagus

45 MIN
2 Servings
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From the Test Kitchen

To pair with our pork roast, we’re tossing a hearty duo of asparagus and potatoes with balsamic-marinated red onion for a zesty finish.
12 Points value per serving
To learn more about WW's Points program, 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

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600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Fig-Dijon Pork Roast with Balsamic Potatoes & Asparagus
Title
  • 1 Pork Roast
  • ¾ lb Potatoes
  • 6 oz Asparagus
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Fig Spread
  • 2 tsps Honey
  • 1 Tbsp Dijon Mustard
  • 1 Red Onion
Prepare the potatoes
1 Prepare the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/4-inch rounds. Place on a sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan.

Start the pork & potatoes
2 Start the pork & potatoes

Pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil. Season with salt, pepper, and the remaining spice blend; turn to coat. Transfer to the other side of the sheet pan of seasoned potatoes. Roast 16 minutes. Leaving the oven, remove from the oven.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Halve and peel the onion; small dice to get 2 tablespoons (you will have extra). In a large bowl, whisk together the vinegar and 1 tablespoon of olive oil. Add the diced onion; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the sauce, in a separate bowl, whisk together the fig spread, mustard, and honey.

Add the asparagus
4 Add the asparagus

Carefully add the seasoned asparagus in an even layer to the sheet pan of partially roasted pork and potatoes. Return to the oven and roast 9 to 11 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 transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Finish & serve your dish
5 Finish & serve your dish

While the pork rests, to the bowl of marinated onion, carefully add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the sauce. Enjoy!

Tips from Home Chefs

Prepare the potatoes
1 Prepare the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/4-inch rounds. Place on a sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan.

2 Start the pork & potatoes

Pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil. Season with salt, pepper, and the remaining spice blend; turn to coat. Transfer to the other side of the sheet pan of seasoned potatoes. Roast 16 minutes. Leaving the oven, remove from the oven.

Start the pork & potatoes
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Halve and peel the onion; small dice to get 2 tablespoons (you will have extra). In a large bowl, whisk together the vinegar and 1 tablespoon of olive oil. Add the diced onion; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the sauce, in a separate bowl, whisk together the fig spread, mustard, and honey.

4 Add the asparagus

Carefully add the seasoned asparagus in an even layer to the sheet pan of partially roasted pork and potatoes. Return to the oven and roast 9 to 11 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 transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Add the asparagus
Finish & serve your dish
5 Finish & serve your dish

While the pork rests, to the bowl of marinated onion, carefully add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the sauce. Enjoy!

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