Sheet Pan Pork & Romesco Mayo with Roasted Potatoes, Onion &

• portions: 2 servings
• temps total: 50 minutes

Ingrédients

1 Pork Roast

¾ lb Potatoes

4 oz Brussels Sprouts

1 Red Or Yellow Onion

1½ Tbsps Golden Raisins

1 clove Garlic

1 tsp Preserved Lemon Purée

3 Tbsps Romesco Sauce (Contains Almonds)

2 Tbsps Mayonnaise

1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

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. Cut the potatoes into 1-inch-wide wedges. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

2 Roast the pork & vegetables Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil; season with salt, pepper, and enough of the Spanish spice blend to coat (you may have extra). Turn to coat. Transfer to the center of a sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Meanwhile, in a large bowl, combine the potato wedges, onion wedges, and halved brussels sprouts. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend; toss to coat. Reserving the bowl, carefully transfer to the sheet pan and arrange in an even layer around the edges. Return to the oven and roast 15 to 19 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.

3 Dress the vegetables While the pork rests, to the reserved bowl, add the lemon purée, raisins, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like. Stir to combine. Add the roasted vegetables; stir to coat. Taste, then season with salt and pepper if desired.

4 Finish & serve your dish In a bowl, combine the romesco sauce and mayonnaise. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the dressed vegetables. Top the pork with the romesco mayo. Enjoy!

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

2 Roast the pork & vegetables Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil; season with salt, pepper, and enough of the Spanish spice blend to coat (you may have extra). Turn to coat. Transfer to the center of a sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Meanwhile, in a large bowl, combine the potato wedges, onion wedges, and halved brussels sprouts. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend; toss to coat. Reserving the bowl, carefully transfer to the sheet pan and arrange in an even layer around the edges. Return to the oven and roast 15 to 19 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.

3 Dress the vegetables While the pork rests, to the reserved bowl, add the lemon purée, raisins, 1 tablespoon of olive oil, and as much of the garlic paste as you'd like. Stir to combine. Add the roasted vegetables; stir to coat. Taste, then season with salt and pepper if desired.

4 Finish & serve your dish In a bowl, combine the romesco sauce and mayonnaise. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the dressed vegetables. Top the pork with the romesco mayo. Enjoy!

Nutrition

• Calories: 720