Sheet Pan Maple-Mustard Pork with Potatoes, Snap Peas & Carrots
Family Friendly

Sheet Pan Maple-Mustard Pork

with Potatoes, Snap Peas & Carrots

55 MIN
4 Servings
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From the Test Kitchen

For this hearty dish, rich pork (rubbed with a blend of sweet and smoky spices) roasts alongside a medley of sugar snap peas, carrots, and potatoes. We’re finishing the pork with a tangy-sweet drizzle of maple syrup and dijonnaise (mixed with reserved juices from the cooked pork for an extra savory boost).
11 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

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

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Maple-Mustard Pork with Potatoes, Snap Peas & Carrots
Title
  • 1 Pork Roast
  • ¾ lb Carrots
  • ½ lb Sugar Snap Peas
  • 1 bunch Rosemary
  • 1¼ lbs Potatoes
  • ¼ cup Dijonnaise
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
Prepare the carrots & potatoes
1 Prepare the carrots & potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then halve lengthwise. Large dice the potatoes. Place on the sheet pan. Add the rosemary sprigs. 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
2 Roast the pork & vegetables

Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season on all sides with salt, pepper, and the spice blend. Turn to coat. Transfer to the 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. Leaving the oven on, remove from the oven. Transfer the roasted pork to a plate. Let rest at least 5 minutes.

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

Prepare the peas & start the sauce
3 Prepare the peas & start the sauce

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the maple syrup and dijonnaise.

Roast the peas
4 Roast the peas

While the pork rests, carefully transfer the prepared peas to the center of the sheet pan of roasted carrots and potatoes. Arrange in an even layer. Return to the oven and roast 2 to 4 minutes, or until lightly browned and softened. Remove from the oven. Carefully discard the rosemary sprigs.

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

Reserving any juices on the plate, transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Transfer the reserved juices to the bowl of sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the finished sauce. Enjoy!

Tips from Home Chefs

Prepare the carrots & potatoes
1 Prepare the carrots & potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then halve lengthwise. Large dice the potatoes. Place on the sheet pan. Add the rosemary sprigs. 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.

2 Roast the pork & vegetables

Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season on all sides with salt, pepper, and the spice blend. Turn to coat. Transfer to the 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. Leaving the oven on, remove from the oven. Transfer the roasted pork to a plate. Let rest at least 5 minutes.

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

Roast the pork & vegetables
Prepare the peas & start the sauce
3 Prepare the peas & start the sauce

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the maple syrup and dijonnaise.

4 Roast the peas

While the pork rests, carefully transfer the prepared peas to the center of the sheet pan of roasted carrots and potatoes. Arrange in an even layer. Return to the oven and roast 2 to 4 minutes, or until lightly browned and softened. Remove from the oven. Carefully discard the rosemary sprigs.

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

Reserving any juices on the plate, transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Transfer the reserved juices to the bowl of sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the finished sauce. Enjoy!

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