Sheet Pan Italian Pork Roast with Fingerling Potatoes, Sugar Snap Peas & Hot Honey Dressing

Sheet Pan Italian Pork Roast

with Fingerling Potatoes, Sugar Snap Peas & 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 punchy garlic-chile dressing), we’re tossing a hearty trio of vegetables with fresh lemon juice for a zesty finish.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
7 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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Dietary Information Wellness

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

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Sheet Pan Italian Pork Roast with Fingerling Potatoes, Sugar Snap Peas & Hot Honey Dressing
Title
  • 1 Pork Roast
  • 1 Red Onion
  • 1 clove Garlic
  • 4 oz Sugar Snap Peas
  • 1 Lemon
  • ¾ lb Fingerling Potatoes
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 tsps Honey
time-saving
tips & techniques
How To: Peel Garlic
How To: Prep Sugar Snap Peas
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. 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

Transfer the halved potatoes 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. 

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

Prepare the peas & make the dressing
4 Prepare the peas & make the dressing

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. 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 2 lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you'd like, 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.

Roast the peas & finish the vegetables
5 Roast the peas & finish the vegetables

While the pork rests, transfer the prepared peas to the center of the sheet pan of roasted potatoes and onion. Arrange in an even layer. Roast 2 to 3 minutes, or until lightly browned and softened. Remove from the oven. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. 

Slice the pork & serve your dish
6 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 roasted vegetables. Drizzle the pork with the dressing. Garnish the vegetables with the cheese. Enjoy! 

Tips from Home Chefs

Sheet Pan Italian Pork Roast

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. 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 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. 

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

4 Prepare the peas & make the dressing

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. 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 2 lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you'd like, 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.

Prepare the peas & make the dressing
Roast the peas & finish the vegetables
5 Roast the peas & finish the vegetables

While the pork rests, transfer the prepared peas to the center of the sheet pan of roasted potatoes and onion. Arrange in an even layer. Roast 2 to 3 minutes, or until lightly browned and softened. Remove from the oven. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. 

6 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 roasted vegetables. Drizzle the pork with the dressing. Garnish the vegetables with the cheese. Enjoy! 

Slice the pork & serve your dish
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