Sheet Pan Southern Pork with Roasted Vegetables & Maple-Mustard Sauce
Fast & Easy

Sheet Pan Southern Pork

with Roasted Vegetables & Maple-Mustard Sauce

55 MIN
2 Servings
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From the Test Kitchen

For this hearty meal, rich Southern-spiced pork is roasted alongside a medley of rosemary-seasoned potatoes, carrots, onion, and radishes. It all comes together with a drizzle of our delectably tangy-sweet sauce, which simply combines maple syrup with creamy dijon mustard, plus some of the delicious juices from the roasted pork.
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  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
Sheet Pan Southern Pork with Roasted Vegetables & Maple-Mustard Sauce
Title
  • 1 Pork Roast
  • 6 oz Carrots
  • ¾ lb Potatoes
  • 1 bunch Rosemary
  • 1 Tbsp Dijonnaise
  • 3 oz Radishes
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Red Onion
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, peel, and large dice the onion. Peel the carrots; halve crosswise, then halve lengthwise. Halve the radishes lengthwise. Medium dice the potatoes. Combine the prepared vegetables in a large bowl.

Season the vegetables
2 Season the vegetables

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 one side of a sheet pan and arrange in an even layer.  

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 enough of the spice blend to coat (you may have extra); turn to coat. Transfer to the other side of the sheet pan of seasoned vegetables. 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. Carefully discard the rosemary sprigs. Transfer the roasted pork to a plate and let rest at least 5 minutes. 

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

Make the sauce
4 Make the sauce

Meanwhile, in a bowl, combine the maple syrup and dijonnaise. 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! 

Tips from Home Chefs

Sheet Pan Southern Pork

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, peel, and large dice the onion. Peel the carrots; halve crosswise, then halve lengthwise. Halve the radishes lengthwise. Medium dice the potatoes. Combine the prepared vegetables in a large bowl.

2 Season the vegetables

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 one side of a sheet pan and arrange in an even layer.  

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 enough of the spice blend to coat (you may have extra); turn to coat. Transfer to the other side of the sheet pan of seasoned vegetables. 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. Carefully discard the rosemary sprigs. Transfer the roasted pork to a plate and let rest at least 5 minutes. 

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

4 Make the sauce

Meanwhile, in a bowl, combine the maple syrup and dijonnaise. 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! 

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