Sheet Pan Italian Pork Roast with Fingerling Potatoes, Sugar Snap Peas & Hot Honey Dressing

Step 1

1 Prepare the ingredients Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Quarter and deseed the lemon.

Step 2

2 Season the vegetables Transfer the halved potatoes and onion wedges to the 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.

Step 3

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 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. *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Step 4

4 Prepare the peas & make the dressing Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. 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 (kneading the packet before opening), remaining Italian seasoning, the juice of 2 lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you'd like, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Step 5

5 Roast the peas & finish the vegetables While the pork rests, transfer the prepared peas to the center of the sheet pan of roasted potatoes and onion. Arrange in an even layer. Roast 2 to 3 minutes, or until lightly browned and softened. Remove from the oven. Evenly top the roasted vegetables with the juice of the remaining lemon wedges.

Step 6

6 Slice the pork & serve your dish Transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the dressing. Garnish the vegetables with the cheese. Enjoy!

Step 7

1 Prepare the ingredients Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Quarter and deseed the lemon.

Step 8

2 Season the vegetables Transfer the halved potatoes and onion wedges to the 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.

Step 9

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 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. *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Step 10

4 Prepare the peas & make the dressing Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. 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 (kneading the packet before opening), remaining Italian seasoning, the juice of 2 lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you'd like, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Step 11

5 Roast the peas & finish the vegetables While the pork rests, transfer the prepared peas to the center of the sheet pan of roasted potatoes and onion. Arrange in an even layer. Roast 2 to 3 minutes, or until lightly browned and softened. Remove from the oven. Evenly top the roasted vegetables with the juice of the remaining lemon wedges.

Step 12

6 Slice the pork & serve your dish Transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the dressing. Garnish the vegetables with the cheese. Enjoy!