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

Sheet Pan Italian Pork Roast

with Fingerling Potatoes, Brussels Sprouts & Hot Honey Dressing

45 MIN
2 Servings
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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 garlic-chile dressing), we’re tossing a hearty trio of vegetables with fresh lemon juice for a zesty finish.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
8 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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Wellness Details Wellness

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

WW™ Approved Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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ingredients
Sheet Pan Italian Pork Roast with Fingerling Potatoes, Brussels Sprouts & Hot Honey Dressing
Title
  • 1 Pork Roast
  • 1 Red Onion
  • ½ lb Brussels Sprouts
  • 1 clove Garlic
  • ¾ lb Fingerling Potatoes
  • 1 Lemon
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Honey
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Quarter and deseed the lemon.

Season the vegetables
2 Season the vegetables

Line a sheet pan with foil. Transfer the halved potatoes, halved brussels sprouts, and onion wedges to the 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.

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 center of the sheet pan of seasoned vegetables.Roast 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.  

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

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), garlic paste, the juice of the remaining lemon wedges, remaining Italian seasoning, 1 tablespoon of olive oil, and as much of the crushed 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

Transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the 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. Enjoy! 

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Quarter and deseed the lemon.

2 Season the vegetables

Line a sheet pan with foil. Transfer the halved potatoes, halved brussels sprouts, and onion wedges to the 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.

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 center of the sheet pan of seasoned vegetables.Roast 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.  

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

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), garlic paste, the juice of the remaining lemon wedges, remaining Italian seasoning, 1 tablespoon of olive oil, and as much of the crushed 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

Transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the 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. Enjoy! 

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