Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Romanesco
Fast & Easy

Sheet Pan Pork & Sour Cherry Sauce

with Potatoes & Romanesco

40 MIN
2 Servings
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From the Test Kitchen

For this dish, we're coating pork in a bit of tangy sour cherry spread and roasting until delightfully browned and tender, then mixing the rest of the sour cherry with dijonnaise and mayonnaise for a creamy, vibrant dipper.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Romanesco
Title
  • 1 Pork Roast
  • ¾ lb Potatoes
  • 1 head Romanesco Cauliflower
  • 2 Tbsps Sour Cherry Spread
  • 1 Tbsp Dijonnaise
  • 1 bunch Thyme
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mayonnaise
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. Large dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Place the diced potatoes and cauliflower florets on a sheet pan; add the whole thyme sprigs and a drizzle of olive oil. Season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan.

Roast the vegetables & pork
2 Roast the vegetables & pork

Pat the pork dry with paper towels and season with salt and pepper on all sides. Transfer to the center of the sheet pan of seasoned vegetables. Transfer half the sour cherry spread to a bowl and set aside. Evenly spread or brush the remaining sour cherry spread onto the seasoned pork. Roast 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. Transfer the roasted pork to a cutting board; let rest at least 5 minutes.

Make the sauce
3 Make the sauce

Meanwhile, to the bowl of reserved sour cherry spread, add the dijonnaise and mayonnaise; stir to combine. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish
4 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables (discarding the thyme sprigs). Garnish the vegetables with the cheese. Serve the sauce on the side. 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. Large dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Place the diced potatoes and cauliflower florets on a sheet pan; add the whole thyme sprigs and a drizzle of olive oil. Season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan.

2 Roast the vegetables & pork

Pat the pork dry with paper towels and season with salt and pepper on all sides. Transfer to the center of the sheet pan of seasoned vegetables. Transfer half the sour cherry spread to a bowl and set aside. Evenly spread or brush the remaining sour cherry spread onto the seasoned pork. Roast 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. Transfer the roasted pork to a cutting board; let rest at least 5 minutes.

Roast the vegetables & pork
Make the sauce
3 Make the sauce

Meanwhile, to the bowl of reserved sour cherry spread, add the dijonnaise and mayonnaise; stir to combine. Taste, then season with salt and pepper if desired.

4 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables (discarding the thyme sprigs). Garnish the vegetables with the cheese. Serve the sauce on the side. Enjoy!

Slice the pork & serve your dish
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