Sheet Pan Apricot Pork and Veggies

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As you all may have noticed, I’m on a sheet pan dinner kick. I really like the ease of roasting foods and I really love the flavors that result with roasting. I found the last two sheet pan recipes I wrote to be a great way to throw together a dinner that was bursting with flavor, minimized dishes, and worked loads of veggies into my meal, so I decided to keep going with the theme while rotating the animal proteins.

This month I went with pork as the star and paired it with vegetables that are easy to source almost anytime of year, plus a sweet summer surprise… apricot. Apricots and other stone fruits are delicious with pork, especially with a little roasting.

5.0 from 2 reviews
Sheet Pan Apricot Pork and Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 small boneless pork loin chops, chopped bite-size
  • 4 carrots, peeled and chopped
  • 2 small sweet potatoes, peeled and chopped
  • 1 shallot, chopped
  • 3 cups loosely-packed kale, chopped, washed, and dried
  • 2 apricots, sliced into eight pieces
  • 2 tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
Instructions
  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. Using a wooden spoon in a large bowl, mix all the ingredients, except apricots, together until everything is well coated with oil and seasonings.
  3. Spread mixture out evenly over the baking sheet.
  4. Place apricots evenly spaced among the mixture.
  5. Roast for 30 minutes. Serve warm.

 

About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.

6 comments

  • Amy says

    Winner, winner pork chop dinner!

    Thank you Angie, for such a great recipe!

    I found lacinato kale worked really well in this, baking up nice and crispy even with all the moisture from other ingredients. I had to use nectarine because I couldn’t find apricots; they worked fine (still delicious!) but this is probably better with the apricots.

    • Angie Alt says

      Amy, I’m so glad you loved it! We thought it was pretty yummy & easy at our house too (& we love crispy kale!).

  • Lia Kaplan says

    This recipe was amazing. So easy and delicious! Thank you.

  • Sarah says

    Any ideas on a good substitute for garlic? I react to onion and garlic, and it’s used it so many recipes!

    • Angie Alt says

      Sarah-
      You might try just omitting it or try a garlic infused olive oil in place of the regular olive oil in the recipe.

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