Roasted Pork with Apples & Potatoes (600 calories)

By Chez_Alexander

This meal shows off the sheet pan at its most versatile: The protein, starch, vegetable, and pan sauce all cook to perfection in the same pan. Look for a large apple so the slices retain some texture after roasting. The pan needs to get very, very hot to get a good crust on the pork: Preheat the oven to 500°F first, then reduce to 450°F after adding the pork so it cooks evenly. The browned bits left in the pan will be incorporated into a luscious sauce.

Ingredients

• 200 g pork tenderloin, trimmed
• 1 tsp olive oil, divided
• 1 tsp chopped fresh thyme, divided
• 1 tsp chopped fresh rosemary, divided
• 1 tsp kosher salt, divided
• Black pepper to taste
• 210 g sweet potatoes, cut into chunks
• 85 g apple, sliced thickly
• 57 g haricots verts (French green beans), trimmed
• 1 tablespoons chicken stock (made with 1 tsp Better Than Bouillon)
• 11g butter
• 1 tsp apple cider vinegar

Details

Servings 1
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1. Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

2. Rub pork with 1/2 tsp oil, 1/2 tsp thyme, 1/2 tsp rosemary, salt and pepper. Remove pan from oven; add pork, and return to oven. Immediately reduce oven temperature to 450°F. Bake pork 5 minutes.

3. Combine remaining oil, thyme, rosemary, 1/2 teaspoon salt, pepper, potatoes, and apple in a bowl; toss to coat.

4. Remove pan from oven; add potato mixture to pan with pork. Bake at 450°F until a thermometer inserted in pork registers 140°F, 15-17 minutes. Remove pork from pan; place on a cutting board. Add green beans to pan with potato mixture. Bake at 450°F until potatoes are tender, about 5 more minutes.

5. Place potato mixture on a platter. Add stock, butter, and vinegar to hot pan. Scrape browned bits loose with a wooden spoon, and stir until butter is melted. Cut pork into slices; arrange over vegetables. Drizzle stock mixture over pork.

Makes 1 serving.