Sheet Pan Pork Roast with Roasted Vegetables & Fig-Dijon Sauce
Easy Prep & Cleanup

Sheet Pan Pork Roast

with Roasted Vegetables & Fig-Dijon Sauce

40 MIN
2 Servings
Wellness at Blue Apron
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WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To pair with our pork roast, we’re tossing a hearty trio of brussels sprouts, carrots, and sweet potato with balsamic-marinated shallot for a zesty finish.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Pork Roast with Roasted Vegetables & Fig-Dijon Sauce
Title
  • 1 Pork Roast
  • ½ lb Sweet Potato
  • ½ lb Brussels Sprouts
  • ¾ lb Carrots
  • 1 Shallot
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Fig Spread
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare the vegetables
1 Prepare the vegetables

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place the sweet potato pieces, halved brussels sprouts, and carrot pieces in a large bowl. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer around the edges. 

Season the pork
2 Season the pork

Pat the pork dry with paper towels. Transfer to the reserved bowl and drizzle with olive oil. Season with salt and pepper on all sides; turn to coat. Transfer to the center of the sheet pan of seasoned vegetables.

Roast the pork & vegetables
3 Roast the pork & vegetables

Roast the seasoned pork and vegetables 25 to 27 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.

*An instant-read thermometer inserted into the pork should register 145°F.

Marinate the shallot & make the sauce
4 Marinate the shallot & make the sauce

Meanwhile, peel and finely chop the shallot. Place in a large bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the fig spread, mustard, and honey (kneading the packet before opening). 

Finish & serve your dish
5 Finish & serve your dish

While the pork rests, to the bowl of marinated shallot, carefully add the roasted vegetables; 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 sauce. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the vegetables
1 Prepare the vegetables

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place the sweet potato pieces, halved brussels sprouts, and carrot pieces in a large bowl. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer around the edges. 

2 Season the pork

Pat the pork dry with paper towels. Transfer to the reserved bowl and drizzle with olive oil. Season with salt and pepper on all sides; turn to coat. Transfer to the center of the sheet pan of seasoned vegetables.

Season the pork
Roast the pork & vegetables
3 Roast the pork & vegetables

Roast the seasoned pork and vegetables 25 to 27 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.

*An instant-read thermometer inserted into the pork should register 145°F.

4 Marinate the shallot & make the sauce

Meanwhile, peel and finely chop the shallot. Place in a large bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the fig spread, mustard, and honey (kneading the packet before opening). 

Marinate the shallot & make the sauce
Finish & serve your dish
5 Finish & serve your dish

While the pork rests, to the bowl of marinated shallot, carefully add the roasted vegetables; 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 sauce. Enjoy!