Sheet Pan Fig-Dijon Pork Roast

Instructions

1. Prepare & roast the vegetables

   Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/4-inch-thick rounds. Thinly slice the red onion lengthwise. Place the sliced potatoes and red onion on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2. Season & roast the pork

   Meanwhile, pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium pan (oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. If your pan isn't oven-safe, transfer to a sheet pan. Roast in the oven 10 to 20 minutes, or until cooked through.* Transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain.

3. Marinate the onion & make the sauce

   Meanwhile, halve, peel, and thinly slice the yellow onion. In a bowl, combine the sliced yellow onion and 2 tablespoons of vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally. In a bowl, combine the mayonnaise, capers, and as much of the garlic paste as you'd like; season with salt and pepper. Stir to combine.

4. Finish the vegetables & serve your dish

   With clean hands, carefully add the vegetables to a serving bowl; remove and discard the roasted vegetables used to coat the vegetables (you want only clean vegetables). Add the marinated yellow onion (including the liquid) and half the herb mixture. Drizzle with olive oil; season with salt and pepper. Toss to combine. Serve the pork with the finished vegetables. Top the pork with the sauce. Enjoy!