Sheet Pan Southern Pork with Roasted Vegetables & Creamy Relish
Fast & Easy

Sheet Pan Southern Pork

with Roasted Vegetables & Creamy Relish

45 MIN
2 Servings
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From the Test Kitchen

For this hearty meal, rich Southern-spiced pork is roasted alongside a trio of sweet potato, brussels sprouts, and carrots, that you'll toss in a tangy dressing just before serving. You'll finish the pork with a drizzle of creamy relish which gets a kick of heat from a dash of hot sauce.
14 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Southern Pork with Roasted Vegetables & Creamy Relish
Title
  • 1 Pork Roast
  • ½ lb Sweet Potato
  • ½ lb Brussels Sprouts
  • 6 oz Carrots
  • 2 Scallions
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Hot Sauce
  • ¼ cup Mayonnaise
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
Prepare the vegetables
1 Prepare the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place the sweet potato pieces, halved brussels sprouts, and carrot pieces on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan.

Season the pork
2 Season the pork

Pat the pork dry with paper towels. Transfer to the center of the sheet pan of seasoned vegetables. Drizzle with olive oil. Season with salt, pepper, and enough of the spice blend to coat; turn to coat.

Roast the pork & vegetables
3 Roast the pork & vegetables

Roast the seasoned pork and vegetables 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. 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.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Place the sliced white bottoms of the scallions in a large bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise, pickle relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

Finish & serve your dish
5 Finish & serve your dish

While the pork rests, to the bowl of marinated white bottoms of the scallions, carefully add the roasted vegetables; stir to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the creamy relish. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the vegetables
1 Prepare the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place the sweet potato pieces, halved brussels sprouts, and carrot pieces on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer around the edges of the sheet pan.

2 Season the pork

Pat the pork dry with paper towels. Transfer to the center of the sheet pan of seasoned vegetables. Drizzle with olive oil. Season with salt, pepper, and enough of the spice blend to coat; turn to coat.

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

Roast the seasoned pork and vegetables 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. 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.

4 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Place the sliced white bottoms of the scallions in a large bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise, pickle relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

Prepare the remaining ingredients
Finish & serve your dish
5 Finish & serve your dish

While the pork rests, to the bowl of marinated white bottoms of the scallions, carefully add the roasted vegetables; stir to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the creamy relish. Garnish with the sliced green tops of the scallions. Enjoy!

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