Sheet Pan Pork Roast & Apple Compote with Potatoes, Cabbage & Spicy Mayo
Fast & Easy

Sheet Pan Pork Roast & Apple Compote

with Potatoes, Cabbage & Spicy Mayo

45 MIN
2 Servings
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From the Test Kitchen

At the heart of this warming dish is a pork roast topped with a savory-sweet foil packet compote that features tender apple, butter, and tangy dijon mustard.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Sheet Pan Pork Roast & Apple Compote with Potatoes, Cabbage & Spicy Mayo
Title
  • 1 Pork Roast
  • ¾ lb Potatoes
  • 1 Apple
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Salted Butter
  • ½ lb Red Cabbage
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, cut crosswise into 1/4-inch-thick pieces. Core and medium dice the apple. Cut out and discard the core of the cabbage; medium dice the leaves. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Roast the pork & potatoes
2 Roast the pork & potatoes

Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the Italian seasoning; turn to coat. Transfer to the other side of the sheet pan. 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 potatoes 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. 

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

Prepare the foil packet
3 Prepare the foil packet

Meanwhile, place a medium piece of foil on a work surface. Place the diced apple, butter, and vinegar on one side of the foil. Season with salt and pepper. Fold the foil in half over the apple mixture. Fold the three open edges inwards to completely seal the packet.

Roast the cabbage & the foil packet
4 Roast the cabbage & the foil packet

Once the pork and potatoes have roasted about 10 minutes, place the diced cabbage on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Transfer the prepared foil packet to the other side of the sheet pan. Roast 18 to 20 minutes, or until the cabbage is browned and the apple is tender when pierced with a fork. Remove from the oven. Evenly top the roasted cabbage with the cheese; carefully stir to combine. Carefully open the foil packet.

Finish the apple compote
5 Finish the apple compote

When cool enough to handle, transfer the roasted apple compote to a bowl; add the mustard and stir to coat. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish
6 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished cabbage and roasted potatoes. Top the pork with the finished apple compote. Serve the spicy mayo on the side. Enjoy!

Tips from Home Chefs

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Sheet Pan Pork Roast & Apple Compote

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, cut crosswise into 1/4-inch-thick pieces. Core and medium dice the apple. Cut out and discard the core of the cabbage; medium dice the leaves. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the pork & potatoes

Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the Italian seasoning; turn to coat. Transfer to the other side of the sheet pan. 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 potatoes 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. 

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

Roast the pork & potatoes
Prepare the foil packet
3 Prepare the foil packet

Meanwhile, place a medium piece of foil on a work surface. Place the diced apple, butter, and vinegar on one side of the foil. Season with salt and pepper. Fold the foil in half over the apple mixture. Fold the three open edges inwards to completely seal the packet.

4 Roast the cabbage & the foil packet

Once the pork and potatoes have roasted about 10 minutes, place the diced cabbage on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Transfer the prepared foil packet to the other side of the sheet pan. Roast 18 to 20 minutes, or until the cabbage is browned and the apple is tender when pierced with a fork. Remove from the oven. Evenly top the roasted cabbage with the cheese; carefully stir to combine. Carefully open the foil packet.

Roast the cabbage & the foil packet
Finish the apple compote
5 Finish the apple compote

When cool enough to handle, transfer the roasted apple compote to a bowl; add the mustard and stir to coat. Taste, then season with salt and pepper if desired.

6 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished cabbage and roasted potatoes. Top the pork with the finished apple compote. Serve the spicy mayo on the side. Enjoy!

Slice the pork & serve your dish
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