Need a checklist for a great weeknight meal? Easy to prepare, tastes amazing, and cleans up with minimal effort. Enter the sheet pan. Put a versatile protein and veggies on a pan, bake, and serve. These straightforward and flavor-rich dinners are growing in popularity, and it’s no wonder. Don’t believe us? Just search sheet pan suppers on Pinterest.
The goal is to get all the food on the pan to be done at the same time, which could be a little tricky when mixing meat and veggies. But by using the countertop oven convection feature you can cook at a lower temperature, so your vegetables stay tender and the meat cooks evenly. We found pork tenderloin and cauliflower is a winning combination. The pork roasts to perfection (thank you, internal probe!), and the cauliflower browns nicely right alongside the pork, catching the pan juices for an additional burst of flavor.
Try the sheet pan pork tenderloin recipe below. Then follow it up with your own one-pan dinner. Rosemary garlic chicken with potatoes and carrots sounds pretty good, doesn’t it?
- 1 pork tenderloin about 1 pound
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 pound cauliflower broken into florets and halved
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Preheat the oven to Convection/Bake 400°F.
- Lay the pork tenderloin on a large plate and pat dry with a paper towel. Combine rosemary, thyme, salt, pepper, garlic and olive oil in a small bowl and rub onto the tenderloin. Place tenderloin in the baking pan and insert the temperature probe into the thickest part of the meat.
- In a large bowl, toss the cauliflower with olive oil and salt. Place cauliflower in the baking pan around the pork. Place the baking pan in the oven on the middle rack and insert the probe’s plug into the port. Set the probe temperature for 145°F. Bake until the probe temperature chime sounds, 20-30 minutes. Remove pork from the oven and allow to rest for 10 minutes before slicing. Continue roasting cauliflower if needed, until caramelized at edges and tender. Remove the cauliflower from the oven and serve with sliced pork.
The Wolf Gourmet countertop oven with convection bakes, broils, roasts, proofs, toasts, and warms – all in a fast, energy efficient way.
1 comment on “One-Pan Dinners Are Weeknight Winners”
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thank you for reminding me how much I love pork tenderloin, will try this recipe!