Carb Conscious

Sheet Pan Pistachio-Fig Pork Roast

with Roasted Potato & Arugula Salad

60 MIN

4 Servings

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From the Test Kitchen

The star of this dish is the salty-sweet pistachio and fig topping for rich pork—coated in our shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric for deliciously savory flavor. It's all served alongside a warm salad made with roasted vegetables, arugula, and olives for a hint of brininess to balance the sweet Turkish figs.
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Dietary Information

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

Carb Conscious

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
1¼ lbs Potatoes
4 oz Arugula
1 Red Onion
1 Lemon
2 oz Sliced Roasted Red Peppers
1 oz Pitted Niçoise Olives
4 Dried Turkish Figs
¼ cup Roasted Pistachios
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)

step-by-step

instructions

Cook Along

1 Prepare the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1-inch-wide wedges. Place the diced potatoes and onion wedges in a bowl; drizzle with olive oil. Season with salt and pepper. Toss to coat.

2 Start the pork

Line a sheet pan with foil. Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil. Season with salt, pepper, and the spice blend. Turn to coat. Transfer to one corner of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven.

3 Prepare the foil packet

Meanwhile, roughly chop the figs. Roughly chop the pistachios. Using a zester or the small side of box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. Place a medium piece of foil on a work surface. Place the chopped figs and chopped pistachios on one side of the foil. Evenly top with the lemon zest, the juice of 2 lemon wedges, 1/4 cup of water, and a drizzle of olive oil; season with salt and pepper. Fold the foil in half over the mixture. Fold the three open edges inwards to completely seal the packet. Carefully place on the sheet pan next to the partially roasted pork.

4 Roast the pork, vegetables & foil packet

Carefully transfer the seasoned vegetables to the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 28 to 32 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. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes. Carefully open the foil packet; stir to combine. Taste, then season with salt and pepper if desired.

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

5 Make the salad & serve your dish

While the pork rests, roughly chop the olives. Roughly chop the peppers. In a large bowl, combine the chopped olives, chopped peppers, roasted vegetables, arugula, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the salad topped with the sliced pork and pistachio-fig topping. Enjoy!