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To elevate this hearty dish, we’re finishing roasted vegetables with tangy lemon purée, piquant garlic, and sweet golden raisins, then topping Spanish-spiced roasted pork with a creamy romesco sauce.
15 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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This meal was designed in collaboration with nutritionists with your holistic health in mind.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve and peel the onion; cut into 1-inch-wide wedges. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.
Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Arrange in an even layer around the edges of the pan. Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil; season with salt, pepper, and enough of the Spanish spice blend to coat (you may have extra). Turn to coat. Transfer to the center of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven.
Meanwhile, in large bowl, combine the onion wedges and asparagus pieces; drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat. Reserving the bowl, carefully transfer to the sheet pan of partially roasted pork and potatoes, arranging in an even layer around the edges with the potatoes. Return to the oven and roast 10 to 12 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.
Meanwhile, wipe out the reserved bowl. Add the lemon purée, raisins, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like; stir to combine. Add the roasted vegetables; stir to coat. Taste, then season with salt and pepper if desired.
In a bowl, combine the romesco sauce and mayonnaise. Find the lines of muscle (or grain) on the rested pork. Slice crosswise against the grain. Serve the sliced pork with the dressed vegetables. Top the pork with the romesco mayo. Enjoy!
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