Sheet Pan Pork And Potatoes Recipes

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SHEET PAN PORK TENDERLOIN AND POTATOES



Sheet Pan Pork Tenderloin and Potatoes image

Sheet Pan Pork Tenderloin and Potatoes is a fabulous sheet pan recipe you'll want to make over and over. Coming together in just 35 short minutes, once you make this, you'll wonder why this hasn't been your go-to dinner all along.

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 13

1 ½-2 pounds pork tenderloin
⅓ cup brown sugar
2 teapsoons garlic
2 tablespoons reduced sodium soy sauce
2 tablespoon balsamic vinegar
⅛ teaspoon crushed red pepper flakes
¼ teaspoon smoked paprika (optional)
1 ½ - 2 pounds baby red and/or gold potatoes (halved)
3 tablespoons oil
salt and pepper to taste
½ teaspoon Italian blend herbs
½ teaspoon garlic powder
⅓ cup grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
  • Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
  • Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
  • Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.

Nutrition Facts : Calories 722 kcal, Carbohydrate 90 g, Protein 47 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 118 mg, Sodium 515 mg, Fiber 9 g, Sugar 22 g, ServingSize 1 serving

EASY PORK CHOP SHEET PAN DINNER



Easy Pork Chop Sheet Pan Dinner image

This Easy Pork Chop Sheet Pan Dinner is the perfect weeknight meal idea for busy families - just a few simple ingredients and you've got a wholesome meal in one pan!

Provided by Chrissie (thebusybaker.ca)

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 15

2 tablespoons olive oil (use less if desired)
1 tablespoon smoked paprika
2 teaspoons brown sugar
1 teaspoon garlic powder
salt and pepper (to taste)
4 medium boneless pork chops
4-6 medium potatoes, chopped into small 1-inch chunks
1 cup frozen baby carrots
1 cup frozen green beans
2 tablespoons olive oil (use less if desired)
2 teaspoons lemon juice
1 teaspoon garlic powder
2 teaspoons dried parsley (or freshly chopped)
salt and pepper (to taste)
fresh parsley for garnish (if desired)

Steps:

  • Preheat your oven to 400 degrees Fahrenheit.
  • Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.
  • Rub the mixture onto both sides of the pork chops and set aside.
  • Add the chopped potatoes, the baby carrots and green beans to a large sheet pan.
  • Pour the olive oil, lemon juice, garlic powder, parsley and salt and pepper over the top and toss well to coat.
  • Arrange the veggies to lay as flat as possible on the sheet pan and nestle the pork chops on top.
  • Place the sheet pan in your preheated oven and bake for about 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
  • Serve immediately with a sprinkling of fresh parsley, if desired.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 35 g, Protein 36 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 115 mg, Fiber 8 g, Sugar 5 g, Calories 493 kcal

RANCH PORK CHOPS AND POTATOES SHEET PAN DINNER



Ranch Pork Chops and Potatoes Sheet Pan Dinner image

Ranch Pork Chops and Potatoes Sheet Pan Dinner, an easy dinner that is packed full of flavor. All you need is one sheet pan to get gorgeous ranch pork chops and perfectly roasted potatoes!

Provided by Joanna Cismaru

Categories     Main Course

Time 35m

Number Of Ingredients 8

3 tablespoon olive oil
1 ounce ranch dressing mix ((1 oz package))
1 teaspoon smoked paprika
1 tablespoon oregano (dry)
1 teaspoon ground black pepper
6 pork chops (either boneless or bone-in will work)
2 pound baby potatoes
1 tablespoon fresh parsley (chopped)

Steps:

  • Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
  • Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well.
  • In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
  • Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 degrees F (63 degrees C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time.
  • Garnish with chopped parsley then serve immediately.

Nutrition Facts : Calories 403 kcal, Carbohydrate 30 g, Protein 32 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 89 mg, Sodium 428 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

SHEET PAN BAKED PORK CHOPS AND POTATOES RECIPE



Sheet Pan Baked Pork Chops and Potatoes Recipe image

I love dinners that come ready with a side dish. This Sheet Pan Baked Pork Chops and Potatoes, is exactly that. You simply cook it all together and you only have one dish.

Provided by Elyse Ellis

Categories     Main Course

Time 50m

Number Of Ingredients 8

½ cup shredded Parmesan cheese
1 teaspoon italian seasoning
¾ cup italian breadcrumbs
½ cup butter
6 boneless pork chops
4 cups fingerling potatoes
1 Tablespoon olive oil
salt and pepper (to taste)

Steps:

  • Preheat oven to 400 degrees F.
  • Cover a sheet pan in foil and spray with nonstick cooking spray.
  • In a medium bowl, combine Parmesan cheese, Italian seasoning and bread crumbs.
  • Melt butter in a separate bowl.
  • Dip each pork chop in butter then coat in crumb mixture and place on prepared baking sheet. Continue until all pork chops are coated and on the pan.
  • Cut potatoes into halves and toss in olive oil.
  • Place potatoes on pan around pork chops.
  • Season pork chops and potatoes with salt and pepper, to taste.
  • Bake for 35-40 minutes or until pork chops are cooked through and potatoes are slightly browned.

Nutrition Facts : Calories 532 kcal, Carbohydrate 28 g, Protein 36 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 136 mg, Sodium 539 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS



Sheet Pan Roasted Garlic-Balsamic Pork Tenderloin with Potatoes and Carrots image

Provided by Christy Vega

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/2 cup olive oil, plus more for greasing (or use nonstick cooking spray)
2 pounds pork tenderloins
1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 whole head garlic, minced
1 onion, minced
1/4 cup fresh rosemary leaves, minced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds baby potatoes, halved or quartered
1 pound carrots, cut into 1/2-inch-thick sticks

Steps:

  • Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
  • Place the tenderloins in the center of the prepared pan and set aside.
  • Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
  • Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
  • While the pork is resting, heat the remaining marinade in the small saucepan.
  • Slice the pork and drizzle with the warm marinade.

GREEK PORK LOIN RIBS AND POTATOES SHEET PAN DINNER



Greek Pork Loin Ribs and Potatoes Sheet Pan Dinner image

Greek Pork Loin Ribs and Potatoes Sheet Pan Dinner - a super simple dinner with pork loin ribs, potatoes, carrots and tomatoes with a very delicious marinade made with lots of garlic and herbs.

Provided by Joanna Cismaru

Categories     Main Course

Time 50m

Number Of Ingredients 11

1/4 cup olive oil
juice from 1 lemon ((about 3 tbsp))
2 tablespoon fresh thyme (chopped (1 tsp if using dry))
3 tablespoon fresh oregano (chopped (1 tbsp if using dry))
6 cloves garlic (minced)
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 1/2 pound baby potatoes (cleaned)
1 pint cherry tomatoes
1 large carrot (chopped in big pieces)
2 pound pork loin ribs

Steps:

  • Preheat oven to 400 F degrees.
  • In a small bowl whisk together the olive oil, lemon juice, thyme, oregano, garlic, salt and pepper.
  • Pour half of the marinade over the potatoes, tomatoes, and carrots and toss well.
  • Toss the remaining marinade with the pork.
  • Arrange the pork and potatoes on a baking sheet.
  • Bake for 30 to 45 minutes, or until the pork is done to your liking and the potatoes are fork tender.

Nutrition Facts : Calories 398 kcal, Carbohydrate 27 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 95 mg, Sodium 291 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ROAST PORK TENDERLOIN AND SWEET POTATO SHEET PAN DINNER



Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner image

Solve your weeknight dinner dilemma with this flavorful, healthy sheet pan meal. I love pork tenderloin, and I adore it even more when it's surrounded by roasted veggies and has virtually ZERO cleanup! #sheetpandinners #porktenderloin #eatpork

Provided by Chef Alli

Categories     Main Course

Time 40m

Number Of Ingredients 9

1/3 packed dark brown sugar
2 tsp. chili powder
1 1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. granulated garlic
2-3 large sweet potatoes, peeled and cut into 1-1/2" inch cubes
1 red onion, cut into 1/2" wedges
2 Tbs. unsalted butter, melted
2 pork tenderloins, approx. 1 lb. each

Steps:

  • Preheat oven to 400 degrees F. In a large bowl, combine brown sugar and spices; reserve 2 tablespoons. Add sweet potatoes, onions and melted butter to bowl; toss well to coat, then spread over a large foil-lined or parchment-lined rimmed sheet pan that has been sprayed with non-stick cooking spray; roast for 10 minutes.
  • Meanwhile, rub pork tenderloins with the reserved seasoning mixture. Push sweet potatoes and onions to the sides of the sheet pan, placing the pork tenderloins in the center.
  • Roast tenderloin for 20-22 minutes or until pork is 140-145 degrees F at center when tested with an instant-read meat thermometer, and sweet potatoes are fork-tender.
  • Tent pork tenderloins with foil and let them rest for 3-5 minutes before slicing them into medallions. Serve with sweet potatoes and onions alongside.

Nutrition Facts : Calories 629 kcal, Carbohydrate 14 g, Protein 95 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 302 mg, Sodium 646 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SHEET PAN PORK CHOPS WITH POTATOES AND BROCCOLI



Sheet Pan Pork Chops with Potatoes and Broccoli image

Looking for a complete meal without the time commitment? Let these sheet pan pork chops with potatoes and broccoli come to your rescue! All you need is 1 pan and a few easy ingredients and in less than one hour dinner is done!

Provided by Tiffany

Categories     Main Course

Time 40m

Number Of Ingredients 14

4 thick-cut boneless pork chops
salt and pepper
1 teaspoon garlic powder
1 teaspoon Italian herb seasoning blend (or Herbs de Provence)
½ teaspoon smoked paprika
2 teaspoons dry ranch seasoning (see note)
3 cups broccoli florets
1 tablespoon olive oil
salt and pepper
1 pound baby gold (or red potatoes, cut in half)
2 tablespoons olive oil
salt and pepper
2 teaspoon garlic powder
⅓ cup grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees and grease a baking sheet.
  • Arrange potatoes on 1/3 of the sheet pan. Bake for 5-10 minutes while you prepare the pork chops.
  • Season pork chops generously all over with salt and pepper, then season with garlic powder, Italian herb blend, paprika, and ranch seasoning.
  • Add pork chops to the pan, arranging them in the center third of the pan. Return to oven for 10 minutes. Meanwhile move on with preparing the broccoli.
  • Toss broccoli with oil and season with salt and pepper. Arrange on remaining 1/3 of the baking pan.
  • Return pan to oven and bake for another 10-15 minutes until broccoli and potatoes are easily pierced with a fork. Pork center should read 145 degrees if using a meat thermometer.
  • Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli. Enjoy!

Nutrition Facts : Calories 455 kcal, Carbohydrate 26 g, Protein 37 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 97 mg, Sodium 223 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

SHEET-PAN PORK SUPPER



Sheet-Pan Pork Supper image

I created this pork tenderloin sheet-pan dinner to suit our family's needs. It's so quick and easy to clean up since you use one pan for everything! Use any variety of small potatoes-fingerlings or other colored potatoes are a fun and delicious option. -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup butter, softened
2 teaspoons minced fresh chives or 1 teaspoon dried minced chives
1 garlic clove, minced
1-1/2 pounds fresh green beans, trimmed
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1-1/2 pounds baby red potatoes, halved
2 pork tenderloins (about 1 pound each)
1/2 cup teriyaki glaze or hoisin sauce
Optional: Toasted sesame seeds and additional fresh minced chives

Steps:

  • Preheat oven to 450°. In a small bowl, combine butter, chives and garlic; set aside. In a second bowl, combine green beans with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining olive oil, salt and pepper. Arrange potatoes on other side of pan., Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans. , Bake until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove tenderloins to a cutting board and top with 2 tablespoons seasoned butter. Tent pork with aluminum foil; let stand., Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables., Slice pork; serve with roasted vegetables and pan drippings. If desired, top with sesame seeds and additional minced chives.

Nutrition Facts : Calories 354 calories, Fat 14g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 1186mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.

SHEET-PAN PORK AND POTATOES



Sheet-Pan Pork and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds small red-skinned potatoes, halved or quartered
2 yellow and/or red bell peppers, sliced
1/4 cup fresh cilantro, chopped (leaves and tender stems separated)
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds)
4 cloves garlic (1 grated, 3 whole)
1 teaspoon ground cumin
1/4 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 scallion, sliced

Steps:

  • Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
  • Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
  • Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
  • Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.

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