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Brown Sugar Dijon Pork Roast and Vegetables Sheet Pan Supper

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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!

Slices of brown sugar and mustard pork roast served with roasted vegetables.

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.

Veggies scattered around a silicone roasting rack on sheet pan.

We had a berry dinner salad, meat on the grill and zucchini every way you could imagine including in an almost apple pie and zapple crisp!

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.

Pork roast with mustard and brown sugar glaze surrounded by veggies on sheet pan, ready to go in the oven.

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!

Cooked pork loin with meat thermometer showing it is cooked.

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.

Slicing pork roast showing slight blush of pink inside and rich brown color on the outside.

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.

serving dish filled with vegetables and slices of pork roast

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?

Slices of brown sugar and mustard pork roast served with roasted vegetables.

Brown Sugar Dijon Pork Roast and Vegetables Sheet Pan Supper

Servings: 6 Servings
Author: Carlee
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!
4.84 from 6 ratings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients
 

  • 3 pounds pork loin or pork roast
  • salt and pepper
  • 4 Tablespoons Dijon mustard
  • ½ cup light brown sugar
  • 2 cloves garlic minced
  • pounds fingerling potatoes
  • 1 pound brussels sprouts
  • 4 large carrots
  • 2 Tablespoons vegetable oil

Instructions
 

  • 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.
    1½ pounds fingerling potatoes, 1 pound brussels sprouts, 4 large carrots, 2 Tablespoons vegetable oil
  • Rub salt and pepper all over the pork roast. Place on the cooking rack.
    3 pounds pork loin or pork roast
  • In a small bowl combine the mustard, brown sugar and garlic. Spread paste over the top of the pork.
    4 Tablespoons Dijon mustard, ½ cup light brown sugar, 2 cloves garlic
  • Roast for 1-1½ 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!

Nutrition

Serving: 1ServingCalories: 720kcalCarbohydrates: 47gProtein: 68gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 17gCholesterol: 194mgSodium: 476mgFiber: 5gSugar: 18g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.84 from 6 votes (6 ratings without comment)
Recipe Rating




Unknown

Friday 17th of November 2017

Looks so yummy! Pinned!!

Carlee

Sunday 19th of November 2017

Thank you!

Amy

Friday 10th of November 2017

This pork roast looks so good. Your pictures are wonderful. I wanted a nice slice of pork right from your pictures. I have to admit that I don't cook that much pork. I guess that I need to break out of my rut and I will definitely have to use your recipe. I'm really loving the sheet pans!

Debbie

Friday 10th of November 2017

Hi Carlee, a nice satisfying dish and it reminds me that I really must venture down to the butchers and get some pork for roasting. Summer is for chops winter is for joints. The Dijon and brown sugar coating sounds similar to what I put on ham and adds a nice coating. And veggies roasted in meat fat do taste good!.. My favourite winter food is probably nice homemade soup, but for a proper meal it has to be roast beef with all the trimmings.

xx

Liz That Skinny Chick Can Bake

Friday 10th of November 2017

My family LOVES a pork roast! Yours looks perfectly cooked! And I love the OXO rack, too!

Carlee

Sunday 19th of November 2017

Isn't it the best? Thank you!

Family Around the Table

Thursday 9th of November 2017

This dish looks fantastic! Pure comfort food on a cool fall evening.

Carlee

Sunday 19th of November 2017

It really is! Thank you so much!