One of my favorite things to cook and eat is a big pile of roasted potatoes, vegetables and onions. I decided to make a whole meal of it, by adding Spanish-style spice-crusted pork to the mix. My latest recipe for Spanish Romesco Sauce, is what inspired this recipe. I needed something to sauce! The spice crusted pork and veggies are totally delicious on their own, but spoon on some luxurious red-peppery romesco sauce if you’re in the mood for some extra excitement!
I love the concept of a sheet-pan dinner. It sounds so casual and easy. And it is. The basic recipe is: chop up lots of veggies. Toss everything together in a big bowl with olive oil and salt. Throw it on a sheet-pan. If adding meat or chicken, I like to spice it and sear it first, to get some good flavor on the outside. Then into the oven to roast.
My tips for making it extra quick: while the pork is marinating and the oven is pre-heating, slice and chop all of your vegetables, toss them with oil and salt and spread them out on a sheet-pan. Then give the pork a quick sear, add it to the sheet-pan, and get the pan into the oven. Dinner will be out of the oven in a half hour!
This is a flexible recipe. Use my spice rub or your own favorite. Substitute onions for shallots, red bell pepper strips for tomatoes, brussels sprouts for broccoli, beef tenderloin or boneless chicken, instead of pork, etc….
I hope you have a great week, filled with lots of delicious healthy meals! As always, I’m eager to know if you try any of my recipes. So please let me know what you think by leaving a comment at the bottom of this post!
- Rub For the Pork:
- 1 tablespoon extra virgin olive oil
- 1½ teaspoons chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ⅛ teaspoon sweet paprika
- ½ teaspoon kosher salt
- black pepper
- 1 pork tenderloin, trimmed (about 1½ pounds)
- For the Potatoes and Vegetables:
- 6 medium red-skinned potatoes (1½ pounds), cut crosswise into ¼-inch slices
- 5-6 shallots, peeled and thinly sliced crosswise
- 1 container of cherry tomatoes (1½ - 2 cups)
- 6 cups broccoli florets (from 1 large crown or 2 small)
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- Fresh ground pepper, to taste
- Marinate the Pork: Preheat oven to 425ºF. Mix spices together in a small bowl. Place the pork on a plate and spoon olive oil over it. Roll it around to coat. Sprinkle the spice mix evenly over pork and rub it in gently with your fingers. Let it marinate at room temp for ½ hour. (or you can do this ahead and keep it in the fridge for up to 4 hours. Let it come to room temp for ½ hour before cooking)
- Prepare Potatoes and Vegetables: Put potatoes, tomatoes, broccoli and shallots into a large bowl. Pour olive oil over veggies and sprinkle salt on. Toss. Spread onto a baking sheet with edges, into a single layer, making sure potato slices are separated. Set aside.
- Sear the Pork and Roast Everything: Heat 2 tablespoons olive oil over medium high heat in a large heavy skillet. Sear and brown the pork on all sides, for a total of about 5 minutes. Make some room on the sheet pan to slide the pork in between the veggies. Put the pan in the oven and roast for 20 minutes. (Pork should have an internal temp of 145ºF) Transfer pork to a plate and tent with foil and let it rest for 10-15 minutes. Give the potatoes and veggies a toss and let them cook for 10-12 minutes longer, until the are tender and starting to brown.
- To Serve: Slice the pork and serve it with the potatoes and vegetables.
- Accompaniments: Serve with Spanish Romesco Sauce on the side, if you like. Or, if you like, toss veggies with a little olive oil, balsamic vinegar, and soy sauce before serving. Season with salt and pepper, to taste.