Sheet Pan Pork Roast with Fig Mustard


Ingredient 4 Servings
Carrots 6-8 Carrots
Sweet Potato 1 large or 2 small
Brussel Sprouts 12-16 oz
Shallot 2 Shallots
Garlic Powder, Onion Powder and Paprika blend 2 Tbsp
Honey 2 Tbsp
Fig or fruit jam 2 Tbsp
Dijon Mustard 2 Tbsp
Balsamic Vinegar 4 Tbsp


Mise en Place

  1. Preheat oven to 450F.

  2. Grab a large bowl to coat vegetables, a small bowl to make the sauce and a half sheet pan.

  3. Halve sweet potato lengthwise, then cut crosswise.

  4. Brussel sprouts—cut stems and, then cut in half.

  5. Peel carrots, halve and then cut into 2-inch pieces.


  1. Place sweet potato, brussel sprouts and carrots into the large bowl, drizzle with olive oil. Add Garlic Powder, Onion Powder and Paprika in equal parts to the bowl. Season with salt and pepper, then toss to coat.

  2. Transfer the coated vegetables to a sheet pan (covered with foil to reduce mess). Spread evenly around the edge. Reserve bowl.

  3. Take the pork and place it in the reserved bowl. Drizzle with olive oil, season with salt and pepper. Turn to coat. Place in center of sheet pan. Wash out large bowl.

  4. Roast pork and vegetables for about 30 to 35 minutes or until pork is 145F.

  5. While pork is roasting peel and finely chop shallot.

  6. In the clean large bowl add finely chopped shallot, balsamic vinegar and a drizzle of olive oil. Season with salt and pepper.

  7. Make the Fig Mustard sauce—In a small bowl combine fig or fruit spread, dijon mustard and honey.

  8. When the pork is finished cooking set aside to rest for about 5 minutes. Take veggies and toss them in the shallot and balsamic vinegar mixture.

  9. Slice pork against grain and serve with mustard sauce.