One Pan Pork

I picked up lots of different groceries when I did my pre-storm shopping, to give us choices for being stuck at home.  This has been doubly useful because the kids have gotten a second snow day and will be home tomorrow!  We could make tacos, chicken stir fry, or porkloin, with cabbage, broccoli, and other veggies (but not Romaine lettuce!  There have been recalls because of e.coli for romaine in the northeast and Canada.)  The kids voted on the pork, so I'm trying something new.  This dinner is an adaptation of some of our favorite meals--baked pork chops, roasted cabbage rounds, and roasted potatoes--and the concept of the one-sheet-pan baked dinner.  Hopefully, it turns out well.

One-Pan Pork Tenderloin Dinner
1-2 pork tenderloins, depending on number of people (1 to 1 1/2 pounds)

one head of cabbage, sliced into rounds

potatoes, cut in chunks (or fingerlings or small reds in half)

olive oil

salt, pepper, seasoning

If not pre-seasoned:

1 to 2 tablespoons spices or seasonings (See Recipe Note)
1 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil

Preheat oven to 450F.

Pat the pork dry and cut off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix into the surface of the pork on all sides.

Layer cabbage and potatoes on sheet pan and toss with oil and seasonings.  Set the pork on top of the pan. Roast for 10 minutes.

Flip the pork to the other side. Reduce the oven temperature to 400°F and continue roasting another 10 to 15 minutes. The pork is done when its internal temperature registers 140-45F in the thickest part of the meat (20 to 25 minutes total).

adapted from The Kitchn