This recipe is a great way to feed a crowd with minimal preparation. Save yourself time in the evening by preparing the vegetables in advance, or buy some pre-cut vegetables at the store. This way all you have to do is quickly assemble everything and place it in the oven.
Want to switch things up a bit? Try sweet potatoes instead of regular, add some fennel to the mix, or try throwing in some herbs like rosemary or thyme. This meal is bound to impress everyone!
This recipe is reprinted with permission from American Heart Association One-Dish Meals, copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
Recipe serves: 4
- 8 medium red potatoes (about 2 oz. each), cut into 1/2-inch wedges
- 4 medium carrots, quartered lengthwise, cut into 2-inch pieces
- 2 small onions, cut into eighths
- 1 medium green bell pepper, cut into thin strips
- 1 medium red bell pepper, cut into thin strips
- 2 medium garlic cloves, minced
- 1 tablespoon olive oil (extra-virgin preferred)
- 1 pound pork tenderloin, all visible fat discarded
- 1 1/2 tablespoon Dijon mustard
- 1/2 teaspoon cracked black pepper
- 2 teaspoons olive oil, extra virgin preferred
- 1/2 teaspoon salt
- Preheat the oven to 425 F. Line a baking sheet with aluminum foil.
- Put the potatoes, carrots, onions, bell peppers, and garlic on the baking sheet. Toss with 1 tablespoon oil. Arrange in a single layer, leaving enough room in the center for the pork.
- Spoon the mustard over the pork; spread evenly over the top and sides. Sprinkle with the pepper.
- Place the pork on the baking sheet. Tuck the thin end of the pork under for even cooking.
- Bake for 10 minutes. Stir the vegetables. Bake for 25 minutes, or until the pork is no longer pink in the center (at least 145 F). Turn off the oven. Transfer the pork to a cutting board. Let stand for 3 minutes for easier slicing.
- Meanwhile, drizzle the remaining 2 teaspoons of oil over the vegetables. Stir gently to coat. Sprinkle with the salt. Stir gently. Leave the vegetables in the oven to keep warm while you slice the pork.
Calories (per serving): 341
10g fat; 2g saturated fat; 37g carbohydrates; 12g sugars; 7g fiber; 74mg cholesterol; 29g protein; 511mg sodium.
Editor's Note: This recipe was originally published on , and was last reviewed on .
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