Sheet Pan Pork & Romesco Mayo with Roasted Potatoes, Onion & Brussels Sprouts
Fast & Easy

Sheet Pan Pork & Romesco Mayo

with Roasted Potatoes, Onion & Brussels Sprouts

50 MIN
2 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Sheet Pan Pork & Romesco Mayo with Roasted Potatoes, Onion & Brussels Sprouts
Title
  • 1 Pork Roast
  • 1 Red Onion
  • 1 tsp Preserved Lemon Purée
  • ¾ lb Potatoes
  • 4 oz Brussels Sprouts
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 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)
  • 1 clove Garlic
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, keeping the layers intact. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

Roast the pork & vegetables
2 Roast the pork & vegetables

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 a sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Meanwhile, in a separate, large bowl, combine the potato wedges, onion wedges, and halved brussels sprouts; drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat. Reserving the bowl, carefully transfer to the sheet pan and arrange in an even layer around the edges. Return to the oven and roast 15 to 17 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
3 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
4 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!

Tips from Home Chefs

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, keeping the layers intact. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

2 Roast the pork & vegetables

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 a sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Meanwhile, in a separate, large bowl, combine the potato wedges, onion wedges, and halved brussels sprouts; drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat. Reserving the bowl, carefully transfer to the sheet pan and arrange in an even layer around the edges. Return to the oven and roast 15 to 17 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.

Roast the pork & vegetables
Dress the vegetables
3 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.

4 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!

Finish & serve your dish
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