Sheet Pan Fig-Dijon Pork Roast
with Balsamic Potatoes & Asparagus
Ingredients
- 1 Pork Roast (Customized option: 4 Skin-On Salmon Fillets available)
- 12 oz Potatoes
- 6 oz Asparagus
- 1 Red Onion
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Fig Spread
- 2 tsp Honey
- 1 Tbsp Dijon Mustard
- 1/2 Tbsp Weeknight Hero Spice Blend
- Olive Oil (from pantry)
- Salt (from pantry)
- Pepper (from pantry)
Instructions
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Prepare & roast the vegetables
Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Cut the potatoes crosswise into ½-inch rounds. Transfer the potato rounds to one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the potatoes in the oven, remove from the oven. While the potatoes roast, snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully add the seasoned asparagus to the other side of the sheet pan of partially roasted potatoes. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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Season & roast the pork
Meanwhile, pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season on all sides with salt, pepper, and the remaining spice blend. Turn to coat. Transfer to the remaining sheet pan. Roast 20 to 26 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness. Carefully transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain.
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Marinate the onion & make the sauce
Meanwhile, halve and peel the onion(s); small dice to get 2 tablespoons (you will have extra). In a large bowl, combine the diced onion(s), vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally. In a small bowl, whisk together the fig spread, honey, and mustard.
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Finish the vegetables & serve your dish
To the bowl of marinated onion(s), carefully add the roasted vegetables; toss to coat. Taste, then season with salt and pepper if desired. Serve the sliced pork with the finished vegetables. Top the pork with the sauce. Enjoy!
Protein Variations
Salmon
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Cook the salmon
Meanwhile, lightly coat the center of the remaining sheet pan with a drizzle of olive oil. Pat the fish dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. Transfer to the oiled portion of the sheet pan, skin side down. Top with a drizzle of olive oil. Roast 10 to 15 minutes, or until browned and cooked through. Remove from the oven.
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