Sheet Pan Pork & Romesco Mayo with Lemon-Garlic Vegetables

Sheet Pan Pork & Romesco Mayo

with Lemon-Garlic Vegetables

50 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

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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Dietary Information Wellness

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

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Sheet Pan Pork & Romesco Mayo with Lemon-Garlic Vegetables
Title
  • 1 Pork Roast
  • ¾ lb Potatoes
  • 6 oz Asparagus
  • 1 Red Onion
  • 1 clove Garlic
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 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 ingredients
1 Prepare the ingredients

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.

Start the pork & potatoes
2 Start the pork & potatoes

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.  

Add the asparagus & onion
3 Add the asparagus & onion

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.

Dress the vegetables
4 Dress the vegetables

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.

Finish & serve your dish
5 Finish & serve your dish

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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Sheet Pan Pork & Romesco Mayo

Prepare the ingredients
1 Prepare the ingredients

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.

2 Start the pork & potatoes

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.  

Start the pork & potatoes
Add the asparagus & onion
3 Add the asparagus & onion

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.

4 Dress the vegetables

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.

Dress the vegetables
Finish & serve your dish
5 Finish & serve your dish

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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