Sheet Pan Pork & Romesco Mayo with Roasted Potatoes, Onion & Brussels Sprouts
45g of Protein

Sheet Pan Pork & Romesco Mayo

with Roasted Potatoes, Onion & Brussels Sprouts

50 MIN
2 Servings
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Available Options

  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
    • with Pork Roast

    From the Test Kitchen

    To elevate this hearty dish, we’re finishing roasted vegetables with tangy lemon purée and sweet golden raisins, then topping Spanish-spiced pork roast with a creamy romesco sauce.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 45g Of Protein
    • 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
    • ¾ lb Potatoes
    • 4 oz Brussels Sprouts
    • 1 Red Onion
    • 1½ Tbsps Golden Raisins
    • 1 tsp Preserved Lemon Purée
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • ¼ cup Mayonnaise
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 1½ tsps Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    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, keeping the layers intact. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise.

    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 the Spanish spice blend. Turn to coat. Transfer to the center of a sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Meanwhile, in a 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, transfer to the sheet pan and arrange in an even layer around the edges. Return to the oven and roast 18 to 22 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

    To the reserved bowl, add the lemon purée, raisins, and 1 tablespoon of olive oil. 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 half the mayonnaise (you will have extra). Find the lines of muscle (or grain) on the rested pork; thinly 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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