The All-In-One Pan Roast Dinner You Can’t Mess Up
Make weeknights simple and stress-free this spring with a sheet pan dish that’s foolproof.
| Servings | Prep Time | Cook Time |
| 4servings | 10 minutes | 40minutes |
| Servings | Prep Time |
| 4servings | 10 minutes |
| Cook Time |
| 40minutes |
Ingredients
- 1 1/2 lbs pork tenderloin
- 3 tbsp canola oil divided
- 1 tsp mustard powder
- 1 tsp herbes de Provence or dry thyme
- 1/2 tsp salt divided
- 1 1/2 lbs fingerling potatoes cut in half lengthwise
- 6 black or curly kale large leaves
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or foil. If using foil, spray the foil with cooking spray.
- Dry pork with paper towels then place on prepared sheet. Stir 1 tbsp (15 mL) of the canola oil with mustard, herbes de Provence and ¼ tsp (1 mL) of the salt in a small bowl. Spread all over pork and season with fresh pepper.
- Toss potatoes with 1 tbsp (15 mL) of remaining oil and 1/8 tsp (0.5 mL) remaining salt in a large bowl. Place on prepared sheet around pork. Try to place potatoes cut side down. Bake 25-30 minutes, stirring potatoes halfway, or until potatoes are tender and pork is cooked.
- Trim out and discard thick centre rib of kale leaves. Tear each leaf into large pieces and toss with remaining 1 tbsp (15 mL) oil and remaining 1/8 tsp (0.5 mL) salt in a large bowl. Scatter over baking sheet. Bake another 5 to 7 minutes or until kale wilts.
Recipe Notes
Nutrients per serving: 403 calories, 44 g protein, 15 g fat (2 g saturated fat), 24 g carbohydrates (5 g fibre), 90 mg cholesterol, 777 mg sodium
Best Health tip: Fingerling potatoes have a lovely sweet nuttiness, but can be substituted with any small potatoes.
Originally Published in Best Health Canada
