Sheet Pan Romesco Pork Roast with Brussels Sprouts & Fingerling Potatoes
Easy Prep & Cleanup

Sheet Pan Romesco Pork Roast

with Brussels Sprouts & Fingerling Potatoes

55 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To elevate this hearty dish, we’re finishing roasted broccoli with tangy lemon purée and sweet golden raisins, then topping roasted pork with a creamy romesco sauce.

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  • Nutrition
  • Calories
    660 Cals (est.)
Sheet Pan Romesco Pork Roast with Brussels Sprouts & Fingerling Potatoes
  • 1 Pork Roast
  • 1 Red Onion
  • 1¼ lbs Fingerling Potatoes
  • 1 clove Garlic
  • ½ lb Brussels Sprouts
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Preserved Lemon Purée
  • 1½ Tbsps Golden Raisins
  • ¼ cup Mayonnaise
  • 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)

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges. 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 & potatoes

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the weeknight hero spice blend to coat (you may have extra). Toss to coat and arrange in an even layer ,cut side down, around the edges of the sheet pan. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and enough of the Spanish spice blend to coat (you may have extra). Transfer to the center of the sheet pan of seasoned potatoes. Roast 40 to 45 minutes, flipping the potatoes halfway through, or until the potatoes are tender when pierced with a fork and the pork is browned and cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Roast the pork & potatoes
Roast the vegetables
3 Roast the vegetables

Once the pork and potatoes have roasted about 20 minutes, place the halved brussels sprouts and onion wedges on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 Finish the vegetables

Meanwhile, in a large bowl, combine the lemon purée, raisins, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like. Add the roasted vegetables; toss to coat. Taste, then season with salt and pepper if desired. 

Finish 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 finished vegetables and roasted potatoes. Garnish the vegetables and potatoes with the cheese. Serve the romesco mayo on the side. Enjoy! 

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