This simple sheet pan meal doesn’t take a lot of prep, but pays off big in flavor. It is easy enough for a family dinner but nice enough to serve to guests!
OXO provided me with product to use in recipe development in this post. All opinions are honest and my own.
Turn up the fall flavors with roasted pork and vegetables. The brown sugar and mustard on the pork tastes amazing.
The juices make the veggies taste extra good too. You’ll be amazed at how good they taste together. It’s a whole meal on one sheet pan.
I feel like we did our best to enjoy summer and all it had to offer. Our tomato plants were prolific. We had peppers, beets, carrots, broccoli, blackberries and more.
As much as we appreciated all of that, I was still looking forward to fall. I just love the colors and flavors of fall!
Of course we kicked it off with one if my favorite weeks on the blog, #appleweek. I am still dreaming of that applesauce cake and apple pie inspired oatmeal! Then there are the pumpkin treats, chili, football and more.
The warmer flavors and heartier meals always put a smile on my face. I will be sharing a lot of great ways to use that fall produce in a couple of weeks. But I couldn’t wait to share this with you.
Taking the meat’s temperature with an instant read thermometer allows you to feel good about serving the pork without drying it out. Just make sure it hits that magic temp and you are good to go!
Though Thanksgiving centers around a turkey, I would nominate pork as the meat of fall. It pairs so well with the produce like squash and apples.
It also goes amazing with fall herbs and spices like cinnamon, sage and rosemary. Plus it is perfect for roasting and braising.
So with a bag of fingerling potatoes begging to be used, the last of the carrots ready to be picked and brussels sprouts that had weathered the first frost, it seemed like some roasted pork and veggies was in order.
This dish is super simple and requires very little prep. Everything cooks at once and the drippings from the pork take the veggies to the next level!
Just toss the veggies in a light coat of oil and spread them around a roasting rack in a sheet pan. Top with some pork loin or pork roast and cover with a paste made of mustard, brown sugar and garlic.
The slight kick of the Dijon and the sweet brown sugar make everything taste so good. You aren’t going to be able to help going back for seconds!
We served it all with some homemade crescent rolls for a perfect family Sunday supper.
It would also be a great meal for guests as it is mostly hands off. Pop it in the oven before they arrive and you’ll have your hands free to welcome them and chat a bit.
Other than resting and carving the meat, the work is done!
What are your favorite fall dinners?
Brown Sugar Dijon Pork Roast and Vegetables Sheet Pan Supper
- 3 pounds pork loin or pork roast
- salt and pepper
- 4 Tablespoons Dijon mustard
- ½ cup brown sugar
- 2 cloves garlic minced
- 1½ pounds fingerling potatoes
- 1 pound brussels sprouts
- 4 large carrots
- 2 Tablespoons oil vegetable or olive oil
- Preheat your oven to 350°F and grease a rimmed half sheet pan.
- Clean your veggies and cut the carrots into large chunks. They should be a similar size as the potatoes and brussels sprouts for even cooking. Toss all of the vegetables in a couple of Tablespoon of cooking oil and season with salt and pepper. Arrange vegetables around a cooking rack in the center of the pan.
- Rub salt and pepper all over the pork roast. Place on the cooking rack.
- In a small bowl combine the mustard, brown sugar and garlic. Spread paste over the top of the pork.
- Roast for 1-1 1/2 hours or until pork is at least 155°F (or to your desired level of doneness) and the vegetables are tender inside.
- Remove pork roast to a cutting board to rest for about 10 minutes. Give the vegetables a stir in the pan to coat in the flavorful drippings and then remove to a serving dish. Cover to keep warm while the roast is resting.
- Carve the pork and serve!