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Sheet Pan Roasted Pork

with Fall Vegetables & Maple Mustard Sauce

  • Group Created with Sketch.
    Time
    60 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For this hearty meal, rich barbecue-spiced pork is roasted alongside a seasonal medley of potatoes, carrots, fennel, and rosemary, which all come together in the oven. We’re topping it all with an irresistibly tangy-sweet sauce made with creamy mustard and maple syrup.

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fresh
ingredients
Sheet Pan Roasted Pork with Fall Vegetables & Maple Mustard Sauce
Title
  • 1 Pork Roast
  • 1 Fennel Bulb
  • 6 oz Carrots
  • 1 bunch Rosemary
  • 1 Tbsp Creamy Mustard Sauce
  • 2 Tbsps Maple Syrup
  • 1 Shallot
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder, & Light Brown Sugar)
  • ¾ lb Golden Or Red Potatoes
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and large dice the shallot. Peel the carrots; halve lengthwise, then crosswise. Cut off and discard any stems from the fennel; halve, core, and medium dice the bulb. Medium dice the potatoes. Combine in a large bowl. 

Season the vegetables:
2 Season the vegetables:

Line a sheet pan with foil. To the bowl of prepared vegetables, add the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, transfer the seasoned vegetables to the sheet pan and arrange in an even layer on one side. 

Roast the pork & vegetables:
3 Roast the pork & vegetables:

Pat the pork dry with paper towels. Transfer to the reserved bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the other side of the sheet pan of seasoned vegetables. Roast 33 to 35 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). Remove from the oven. Carefully remove the rosemary sprigs. Transfer the roasted pork to a plate. Let rest at least 5 minutes. 

Make the sauce:
4 Make the sauce:

While the pork and vegetables roast, in a bowl, combine the maple syrup and creamy mustard sauce. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Reserving any juices on the plate, transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Transfer any reserved juices to the bowl of sauce. Stir to combine. Serve the sliced pork with the roasted vegetables. Top with the finished sauce. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and large dice the shallot. Peel the carrots; halve lengthwise, then crosswise. Cut off and discard any stems from the fennel; halve, core, and medium dice the bulb. Medium dice the potatoes. Combine in a large bowl. 

2 Season the vegetables:

Line a sheet pan with foil. To the bowl of prepared vegetables, add the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, transfer the seasoned vegetables to the sheet pan and arrange in an even layer on one side. 

Season the vegetables:
Roast the pork & vegetables:
3 Roast the pork & vegetables:

Pat the pork dry with paper towels. Transfer to the reserved bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the other side of the sheet pan of seasoned vegetables. Roast 33 to 35 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). Remove from the oven. Carefully remove the rosemary sprigs. Transfer the roasted pork to a plate. Let rest at least 5 minutes. 

4 Make the sauce:

While the pork and vegetables roast, in a bowl, combine the maple syrup and creamy mustard sauce. Taste, then season with salt and pepper if desired. 

Make the sauce:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Reserving any juices on the plate, transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Transfer any reserved juices to the bowl of sauce. Stir to combine. Serve the sliced pork with the roasted vegetables. Top with the finished sauce. Enjoy!