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.

Pork Tenderloinphoto credit: James Tse
Servings Prep Time Cook Time
4servings 10 minutes 40minutes
Servings Prep Time
4servings 10 minutes
Cook Time
Servings: servings
Servings: servings
  1. 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.
  2. 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.
  3. 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.
  4. 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