this month’s challenge from the recipe redux speaks to me.
this go-round, it is all about one-pan meals.
and if it were possible, “one-pan meal” would be my middle name… this has been my favorite, go-to dinner prep for years now. throw it all on a pan, roast it, and not only is is done, but it’s divine.
there’s something magical that happens when you roast meats and vegetables at 425° in your oven. incredible flavors appear that weren’t there before. juices and sauces materialize before your eyes. crunchy brown bit, brimming with tastiness, begin to decorate the pan.
much of the time it is chicken breasts i am roasting. bone-in, sprinkled simply with salt and pepper is my favorite. and this one serves as an exceptional fridge veggie door emptier too. got beets… throw them on there. those extra carrots… them too. broccoli and cauliflower bits… yep. and the same for potatoes, squash, onions, you name it.
i will say, though… the key to a delicious roasted pan of food is to not overcrowd the pan. make sure your food is in a single layer, with each piece somehow in contact with the pan itself. that’s what gives it a delightful brown. otherwise you’ve crossed over into steaming, which is another ballgame.
the dinner i’m sharing today is just in time for the season’s change. this is an easy fall one-pan pork dinner. the name says it all. except two things it doesn’t say, so i’ll say here…
first, after sprinkling the pork tenderloin with salt and pepper, i’ve smeared an easy dollop of stone-ground mustard down the top. and then of course, wrapped it in bacon. because duh.
and second, the veggies. it’s clear what i’ve thrown onto the pan. but as stated before, use ’em if you got ’em. this is what i had, thought my kids would eat (but for the onion, that was for me. and cause it smells amazing in the oven), and wanted to eat that night. it’s all gonna be delicious one way or another, with a little bit of help from that bacon too.
see. clearly i have a little bit of a crush on one-pan dinners.
Easy Fall One-Pan Pork Dinner
- olive oil
- pork tenderloin
- stone ground mustard
- 3-4 slices bacon
- carrots peeled
- Yukon Gold potatoes
- Preheat oven to 425°.
- Drizzle olive oil sparingly onto a large jelly roll pan (or a pan with short edges).
- Sprinkle pork tenderloin evenly with salt and pepper. Smear top of pork with stone ground mustard just enough to coat. Carefully wrap pork with bacon. Place pork in the center of the prepared pan.
- Cut carrots and potatoes into 2-inch pieces, or roughly the same size. Place on pan. Cut broccoli into stalks roughly the same size. Place on pan. Cut onion into chunks. Drizzle all of the food lightly with olive oil. Place on pan. Be sure to allow the food to be in a single layer. If food is crowded, it will not roast correctly.
- Roast at 425° for 30 minutes, gently stirring vegetable half-way through, or until pork is cooked to 165° when tested with an instant read thermometer.
- Allow to sit for 5-10 minutes. Slice pork into 1/4-inch slices to serve. And don't forget the pan drippings to sauce!
be sure to check out the other one-pan dinners from my fellow reduxers by clicking on the image below. you know i will be.