Fast & Easy

Sheet Pan Italian Pork Roast

with Fingerling Potatoes, Broccoli & Hot Honey Dressing

45 MIN

2 Servings

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From the Test Kitchen

To pair with our Italian-seasoned pork roast (drizzled with a hot honey dressing), we’re tossing a hearty trio of vegetables with fresh lemon juice for a zesty finish.
10 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 Point per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
1 Red Onion
1 clove Garlic
¾ lb Fingerling Potatoes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
½ oz Sweety Drop Peppers
¼ tsp Crushed Red Pepper Flakes
½ lb Broccoli
¼ cup Grated Romano Cheese
1 Lemon
2 tsps Honey

step-by-step

instructions

Cook Along

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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Quarter and deseed the lemon.

2 Season the vegetables

Transfer the halved potatoes, broccoli florets, and onion wedges to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer around the edges of the sheet pan, leaving the center empty.

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 the pork and vegetables 25 to 27 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. Evenly 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 seasoning, the 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.

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 peppers and cheese. Enjoy!