Sheet-Pan Pork and Potatoes
A tasty, filling lunch or dinner for the whole family! In big households — and any home with hard-working men to feed — pork and potatoes roasted together on a sheet pan is a regular. For one thing, it comes together fast and easy: no cooking the meat and the side separately, since everything roasts together. For another, a sheet pan lets you make a big batch, which is handy for a large family — plenty for everyone, and for more than one meal.
Cooking method
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Step 1:
Gather the ingredients from the list. Use any meat you like or have on hand, but the dish is tastier with pork — it's more tender and juicy than, say, beef, and cooks faster, though it does bump up the calorie count. Tenderloin or sirloin is best. Wash the meat, pat it dry, and cut it into small cubes. Rinse once more. To keep the meat juicy and tender after roasting, marinate it.
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Step 2:
For the marinade you can use mayonnaise, sour cream, or olive oil — your choice, though olive oil is of course the healthiest. Put the meat in a deep bowl, season with salt and ground black pepper to taste, pour in the olive oil, and mix. Peel the onion and cut it into cubes or half-moons, whichever you prefer.
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Step 3:
For roasting, choose a waxy potato variety that won't fall apart into mush. If all you have is a floury kind, pan-fry the pieces until golden first, and they'll hold their shape after roasting. Wash, peel, and cut the potatoes into small, roughly shaped pieces.
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Step 4:
Wash, peel, and slice the carrot into rounds — or into half-rounds or cubes if it's large.
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Step 5:
Add the vegetables to the bowl with the meat and mix so they soak up the marinade too. Let sit for 20 minutes. Meanwhile, preheat the oven to 355°F (180°C).
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Step 6:
Grease a baking dish with olive oil and spread the meat and vegetables in it. Pour in a little water — enough to cover the contents halfway. Put the pan in the oven for 40 minutes.
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Step 7:
If the top starts to dry out too fast, cover the pan with foil for the first 20 minutes of roasting. Let the dish brown, and the liquid should cook off completely.
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Step 8:
Serve the pork and potatoes sprinkled with chopped fresh herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
