Sheet Pan Italian Pork Roast

Instructions

1. Prepare the ingredients

   Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the bottom ½ inch of the broccoli stems; cut the broccoli into small florets. Halve and peel the onion; cut into ½-inch-wide wedges, separating the layers. Quarter and deseed the lemon.

2. Season the vegetables

   Transfer the halved potatoes, broccoli florets, and onion wedges to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer around the edges of the sheet pan.

3. Roast the pork & vegetables

   Pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the Italian seasoning; turn to thoroughly coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast the 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. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. Evenly top the roasted vegetables with the juice of 2 lemon wedges.

4. Make the dressing

   Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey, remaining Italian seasoning, the juice of the remaining lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

5. Slice the pork & serve your dish

   Find the lines of muscle (or grain) on the roasted pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Drizzle the pork with the dressing. Garnish the vegetables with the peppers and cheese. Enjoy!