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

Sheet Pan Pork Roast

with Roasted Vegetables & Fig-Dijon Sauce

45 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

To pair with our pork roast, we’re tossing a hearty trio of broccoli, carrots, and sweet potato with balsamic-marinated shallot for a zesty finish.
10 Points value per serving
To learn more about WW's Points program, 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

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

WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Sheet Pan Pork Roast with Roasted Vegetables & Fig-Dijon Sauce
Title
  • 1 Pork Roast
  • ½ lb Sweet Potato
  • ¾ lb Carrots
  • ½ lb Broccoli
  • 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 Triangle Created with Sketch.
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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place the sweet potato pieces, broccoli florets, and carrot pieces in a 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 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.

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

Sheet Pan Pork Roast

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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place the sweet potato pieces, broccoli florets, and carrot pieces in a 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 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, 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! 

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