Sheet Pan Pork Roast & Potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Core and medium dice the apple. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. 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.

Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil; season with salt, pepper, and the Italian seasoning. Turn to coat. Transfer to one side of a sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Place the diced potatoes in a bowl; drizzle with olive oil. Season with salt, pepper, and half the weeknight hero spice blend. Toss to coat. Carefully arrange in an even layer on the other side of the sheet pan of partially roasted pork. Return to the oven and roast 24 to 26 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.

Meanwhile, place a medium piece of foil on a work surface. Place the diced apple, butter, vinegar, and cherries 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.

Place the broccoli florets on a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat and 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 broccoli is browned and the apple is tender when pierced with a fork. Remove from the oven and carefully open the foil packet. When cool enough to handle, transfer the roasted apple compote to a bowl; add the mustard and stir to combine. Taste, then season with salt and pepper if desired.

Transfer the roasted broccoli to the sheet pan of roasted potatoes. Evenly top with the lemon juice and parmesan; carefully stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the apple-dijon compote. Serve the Calabrian mayo on the side. Enjoy!