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
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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

Get Plans

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! 

Browse Steps
1 of 5