Sheet Pan Pork Pitas with Carrot Fries & Harissa Yogurt
Easy Cleanup

Sheet Pan Pork Pitas

with Carrot Fries & Harissa Yogurt

50 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Sheet Pan Pork Pitas with Carrot Fries & Harissa Yogurt
Title
time-saving
tips & techniques
Harissa Paste
Romaine
Za'atar
Carrots
Pocketless Pita
Greek Yogurt
Red Onion
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the vegetables:
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.

Season the pork & vegetables:
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).

Roast the pork & vegetables:
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.

Prepare the lettuce & make the harissa yogurt:
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.

Warm the pitas:
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.

Finish & serve your dish:
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!

Tips from Home Chefs

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Sheet Pan Pork Pitas

Prepare the vegetables:
How To: Peel a Carrot
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).

Season the pork & vegetables:
Roast the pork & vegetables:
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.

Prepare the lettuce & make the harissa yogurt:
Warm the pitas:
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!

Finish & serve your dish:
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