ONE PAN ROASTED PORK TENDERLOIN WITH POTATOES AND CARROTS
An all in one dinner with tender and juicy pork tenderloin combined with potatoes and carrots. This easy one-pan dinner is done in well under one hour. Think of it as easy comfort food.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400° convection or 425° conventional.
- Trim a pork tenderloin of fat and silverskin.
- Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
- Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.
- Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
- Bake until tenderloin is 150°-160° per your taste and potatoes are tender. About 30-35 minutes. The last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
- Allow the tenderloin to rest for at least 5 minutes before cutting.
Nutrition Facts : Calories 475 kcal, Carbohydrate 24 g, Protein 62 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 184 mg, Sodium 784 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ROAST PORK AND POTATOES
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
SLOW-ROASTED PORK SHOULDER WITH CARROTS, ONIONS, AND GARLIC
Make and share this Slow-Roasted Pork Shoulder With Carrots, Onions, and Garlic recipe from Food.com.
Provided by KathyP53
Categories Pork
Time P1DT5h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine 2 tbsp., salt and 2 teaspoons pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up in a large roasting pan. Cover and refrigerate overnight or up to 3 days.
- Remove pork from the refrigerator and let sit at room temperature for 1 to 1 1/2 hours before cooking.
- Position a rack in the center of the oven and preheat oven to 300 degrees. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4-4 1/2 hours. Add the onions, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.
- Remove the roast from the oven and raise the oven termperature to 375 degrees. Using tongs, separate the pork into 8-10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more of water to the pan to create a little more juice. It shouldn't be soupy.
- Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes.Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Allow meat to rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.
Nutrition Facts : Calories 1016.4, Fat 77.4, SaturatedFat 26.8, Cholesterol 272, Sodium 278.9, Carbohydrate 6.1, Fiber 1, Sugar 2.2, Protein 64.6
PORK CHOP AND POTATO CASSEROLE
My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.
Provided by WANTU
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h20m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
- In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
- Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
Nutrition Facts : Calories 705.4 calories, Carbohydrate 37.9 g, Cholesterol 122.7 mg, Fat 46.8 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 17.7 g, Sodium 635.9 mg, Sugar 5.3 g
CARROTS & POTATOES ROASTED W/ ONION AND GARLIC
I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!
Provided by Bev I Am
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
- Season generously with salt and pepper, toss.
- Cover pan with aluminum foil and bake for 45 minutes.
- Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 4
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- Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
- In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
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