Nutritionist's Pick

Sheet Pan Pork Roast

with Roasted Vegetables & Fig-Dijon Sauce

45 MIN

2 Servings

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From the Test Kitchen

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.
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Dietary Information

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600 Calories or Less 45g Of Protein Nutritionist's Pick

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
4 oz Brussels Sprouts
½ lb Sweet Potato
¾ lb Carrots
1 Shallot
2 Tbsps Balsamic Vinegar
1 Tbsp Fig Spread
1 Tbsp Dijon Mustard
2 tsps Honey
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the vegetables

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 and 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. Drizzle with olive oil and season with salt and pepper on all sides; turn to coat. Transfer to the center of the sheet pan of seasoned vegetables.

3 Roast the pork & vegetables

Roast the seasoned pork and vegetables 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 vegetables 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.

4 Marinate the shallot & make the sauce

Meanwhile, halve, 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.

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!