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Sheet Pan Pork Pitas
with Carrot Fries & Harissa Yogurt
50 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 760 Cals/serving
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The delicious filling for these pitas comes together on one sheet pan: we’re roasting za’atar-seasoned pork and onion, along with a side of carrots. A tangy, mildly spicy combination of yogurt and harissa paste is perfect for spreading on the pitas and serving with the carrots.
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1
Prepare the vegetables:
Remove the pork from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then crosswise. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact.
2
Season the pork & vegetables:
Line a sheet pan with aluminum foil. Place the sliced carrots and onion rounds on the sheet pan, keeping them separate. Drizzle each with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the pan. Pat the pork dry with paper towels and place on the other side of the sheet pan. Season on all sides with half the za’atar seasoning (you will have extra).
3
Roast the pork & vegetables:
Roast the seasoned pork and vegetables 26 to 28 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes.
4
Prepare the lettuce & make the harissa yogurt:
While the pork and vegetables roast, cut off and discard the root end of the lettuce; thinly slice the leaves. In a bowl, combine the yogurt and harissa paste; season with salt and pepper to taste.
5
Warm the pitas:
While the pork rests, stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
6
Finish & serve your dish:
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide half the harissa yogurt between the warmed pitas. Top with the sliced pork, sliced lettuce, peppers, and as much of the roasted onion as you’d like (separating into rings before adding). Serve the finished pitas and roasted carrots with the remaining harissa yogurt on the side. Enjoy!
1
Prepare the vegetables:
Remove the pork from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then crosswise. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact.
2
Season the pork & vegetables:
Line a sheet pan with aluminum foil. Place the sliced carrots and onion rounds on the sheet pan, keeping them separate. Drizzle each with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the pan. Pat the pork dry with paper towels and place on the other side of the sheet pan. Season on all sides with half the za’atar seasoning (you will have extra).
3
Roast the pork & vegetables:
Roast the seasoned pork and vegetables 26 to 28 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes.
4
Prepare the lettuce & make the harissa yogurt:
While the pork and vegetables roast, cut off and discard the root end of the lettuce; thinly slice the leaves. In a bowl, combine the yogurt and harissa paste; season with salt and pepper to taste.
5
Warm the pitas:
While the pork rests, stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
6
Finish & serve your dish:
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide half the harissa yogurt between the warmed pitas. Top with the sliced pork, sliced lettuce, peppers, and as much of the roasted onion as you’d like (separating into rings before adding). Serve the finished pitas and roasted carrots with the remaining harissa yogurt on the side. Enjoy!
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