Sheet Pan Italian Pork Roast with Fingerling Potatoes, Broccoli & Hot Honey Dressing
Easy Prep & Cleanup

Sheet Pan Italian Pork Roast

with Fingerling Potatoes, Broccoli & Hot Honey Dressing

55 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

Chefs! 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. To pair with our Italian-seasoned pork roast (drizzled with a punchy hot honey dressing), we’re tossing a hearty trio of vegetables with fresh lemon juice for a zesty finish.
7-10 PersonalPoints range 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Sheet Pan Italian Pork Roast with Fingerling Potatoes, Broccoli & Hot Honey Dressing
Title
  • 1 Pork Roast
  • 2 Red Onions
  • 1 clove Garlic
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
  • ¼ cup Grated Parmesan Cheese
  • 1¼ lbs Fingerling Potatoes
  • 2 Tbsps Honey
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Lemon
  • 1 oz Sweety Drop Peppers
  • 1 lb Broccoli
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve and peel the onions; cut into 1/2-inch-wide wedges, separating the layers. Quarter and deseed the lemon.

Season the vegetables
2 Season the vegetables

Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Divide the halved potatoes, onion wedges, and broccoli florets between two sheet pans. Drizzle each with olive oil and season with salt and pepper; toss to coat. On one sheet pan, arrange the vegetables in an even layer. On the remaining sheet pan, arrange the vegetables around the edges, leaving the center empty.

Roast the pork & vegetables
3 Roast the pork & vegetables

Pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the Italian seasoning; turn to thoroughly coat. Transfer to the empty 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 when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. Carefully top the roasted vegetables with the juice of 2 lemon wedges.

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

Make the dressing
4 Make the dressing

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), remaining Italian seasoningthe juice of the remaining lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Slice the pork & serve your dish
5 Slice the pork & serve your dish

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. Drizzle the pork with the dressing. Garnish the vegetables with the cheese and peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve and peel the onions; cut into 1/2-inch-wide wedges, separating the layers. Quarter and deseed the lemon.

2 Season the vegetables

Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Divide the halved potatoes, onion wedges, and broccoli florets between two sheet pans. Drizzle each with olive oil and season with salt and pepper; toss to coat. On one sheet pan, arrange the vegetables in an even layer. On the remaining sheet pan, arrange the vegetables around the edges, leaving the center empty.

Season the vegetables
Roast the pork & vegetables
3 Roast the pork & vegetables

Pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the Italian seasoning; turn to thoroughly coat. Transfer to the empty 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 when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. Carefully top the roasted vegetables with the juice of 2 lemon wedges.

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

4 Make the dressing

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), remaining Italian seasoningthe juice of the remaining lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Make the dressing
Slice the pork & serve your dish
5 Slice the pork & serve your dish

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. Drizzle the pork with the dressing. Garnish the vegetables with the cheese and peppers. Enjoy!

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