I love how coriander, garlic, chilli pepper and roasted pistachios add aroma, texture and flavour to this otherwise simple roasted vegetable recipe. The combination of tangy Greek yoghurt and sweet carrot is just perfect. It makes a feast of a light lunch or if you are looking for a more substantial meal, toss it with some whole grains or grilled meat. It is simple to make, and you can use other root vegetables too, like parsnips, rutabagas or beets. It would be great to sprinkle some dukkah (a Middle Eastern spice blend made with toasted nuts, seeds and fragrant spices) over too.
750 g Purple carrots, halved lengthwise if large
3 tbsp Olive oil
4-5 Garlic cloves, peeled and crushed
3 Thyme sprigs
1/2 tsp Coriander powder
Salt and black pepper
2 tbsp Toasted unsalted pistachios, chopped
1/3 tsp Chilli pepper flakes
Cilantro leaves and thyme
250 g 10% Greek yoghurt
1 tbsp Cilantro leaves, chopped
Juice of 1/2 lemon
Preheat oven to 200C/400F. Place carrots, garlic and thyme on a baking tray. Drizzle with 2 tablespoons olive oil and season with coriander, salt and pepper. Toss to coat. Roast until the carrots are tender, about 30 minutes.
In a medium bowl, whisk together the Greek yoghurt, chopped cilantro, and lemon juice. Stir well to combine and add salt to taste.
Spread the prepared yoghurt on a platter and arrange roasted carrots on top. Scatter chopped pistachios, chilli pepper flakes and fresh herbs on top, and finish with a squeeze of lemon juice.
A traditional Middle Eastern red pepper and walnut dip, this Muhammara recipe is easy and quick to make. Originating from Syria, muhammara tastes deliciously spicy, nutty, tangy and pairs perfectly well with fresh flatbread or any of your favourite bread. If you’re short on time, you can use jarred roasted red peppers instead. Muhammara can be made in advance as it keeps well in the fridge for a few days and the flavour develops even better after storing a day in the fridge, but be sure to bring the dip to room temperature before serving.
3 Red bell peppers, halved and seeded
25 g Fresh breadcrumbs
1 tbsp dried Aleppo chilli flakes (or 1 Long fresh red chilli, halved, seeded, and chopped)
1 Large garlic clove, crushed
1-2 tsp Ground cumin
1 tbsp Pomegranate molasses
1/2 tbsp Fresh lemon juice
50 g Walnuts, toasted and chopped plus more for garnish
1/2 tsp Sea salt
2 tbsp Olive oil
250 g Plain flour
130 g Whole spelt flour
1 tsp Salt
1 tsp Baking powder
80 ml Olive oil
240 ml Hot water
Whisk together the flours, salt and baking powder into the bowl of your stand mixer. Add in the olive oil and hot water . Mix on a low speed until a firm smooth ball forms, about 5 minutes.
Turn the dough out onto a lightly floured work surface and divide into 8-10 equal portions.
Flatten each dough ball with the palm of your hand as much as you can, then cover with a clean kitchen towel. Set aside for 30 minutes to rest.
Using a lightly floured rolling pin, roll out each ball into an 18-20cm round.
Heat a heavy bottomed skillet over a medium-high heat. Cook each dough round for 30 to 45 seconds or until beginning to puff up and brown patches appear on underside. Turn. Cook for a further 30 seconds or until beginning to puff up and brown patches appear on underside.
Wrap in a clean tea towel to keep warm. Repeat with remaining dough. Serve.
Heat the oven to 200C/400F. Put the pepper halves on a tray and roast for about 35 minutes until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin.
Pulse the breadcrumbs, red pepper, red chilli, garlic, cumin, pomegranate molasses, lemon juice, walnuts and sea salt in a food processor until almost smooth.
With the processor running, slowly add the olive oil and blend until the oil is completely incorporated. Taste and add more salt if needed.
Transfer to a serving bowl. Garnish with some chopped walnuts. Serve at room temperature with your favourite bread.
An all in one dinner with tender and juicy pork tenderloin combined with potatoes and carrots. Cooked on a sheet pan or in a shallow dish, your easy dinner is done in well under one hour. Think of it as comfort food for the lazy cook.
Introduction and My Rating
Pork tenderloins are a great meat for smaller households and if you need more, just double it up. Add some veggies, and you have a complete meal all in one dish.
There are lots of one dish/sheet pan recipes out there. Recipes like this do tend to over-cook the meat, but a tenderloin can take it in style. Pork tenderloin is an ideal meat to use. It is forgiving since it stays tender with almost anything you do to it.
I have no inspiration recipe for this recipe. I read many but mostly just imagined what we wanted to have and just did it.
We like things roasted potatoes and carrots, and my wife was asking for pork tenderloin since I hadn’t done one for a while, but you can use other vegetables if you want.
A high 4 to lower 5. So a very nice everyday recipe.
Many commenters on this blog over the years seem to get pork loin and pork tenderloin confused.
The tenderloin refers to the psoas muscle along the lower back. The psoas is generally the most tender cut since it is not used for movement.
A pork tenderloin usually weighs about 1 to 1 ½ pounds. A very large one could push towards 2 pounds, so if it is bigger, it is not a tenderloin. Be sure you are right since using a pork loin like this would have very poor results.
Be sure to use pork tenderloin and not a pork loin.
How Long to Cook the Pork Tenderloin?
The first thing to be aware of with this recipe is that the tenderloin will be “over-cooked” to some people. If you want your tenderloin 140 or 145 (pink), it won’t be that. This is what my wife likes to call “done.” She wants no pink.
But since it is the tenderloin, it is still moist and fork-tender. If you want a lower temperature, take the meat out 5-8 minutes early when it reaches the desired internal temperature and tent it lightly with foil while the veggies finish cooking.
But without the searing, the tenderloin’s color will be a bit pale, and the potatoes, although done, will not have that nice browning I love. So a few minutes under the broiler at the end to get to the desired color is recommended.
The cooking time for vegetables will vary some by the type of vegetable.
Root vegetables, like potatoes and carrots, will take longer. About 30 minutes for 1-inch chunks of potatoes and 25 minutes for thinner carrots.
Note that a done potato has an internal temperature of at least 190°, but 200°-210° is much better.
Softer vegetables like broccoli, peppers, zucchini, bell peppers, and yellow squash will take about 15 minutes.
If you want to use other veggies, check roasting times at How to Roast Any Vegetable – The Kitchen.
You can speed up the prep. Buy very small potatoes, use “baby carrots,” use crushed garlic or garlic powder and onion powder. But it only takes a few minutes more prep to get things right.
The smaller potatoes are great, but those “baby carrots” are really cut out of large “woody” carrots. They have some tastes, but I’m not a big fan. But they do cook fairly well.
I used a large baking dish, but a smaller sheet pan would be fine. If you double this recipe, use a large sheet pan.
Good refrigerated for 3-4 days and can make “freezer meals” that should be good for 3-4 months.
📖Sheet Pan Recipes
Easy Sheet Pan Chicken Fajitas
Sheet Pan Chicken Breasts with Carrots and Potatoes
Sheet Pan Apple Pork Chops
Preheat oven to 400° convection or 425° conventional.
Trim a pork tenderloin of fat and silverskin.
Peel and cut 3 medium carrots into ½ inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, ½ teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.
Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
Bake until tenderloin is 150°-160° per your taste, and potatoes are tender. About 30-35 minutes. In the last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on the tenderloin’s size, the veggies, and your oven.
You can use the broiler for a minute or two if you want more browning at the end. Allow the tenderloin to rest for at least 5 minutes before cutting.
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One Pan Roasted Pork Tenderloin with Potatoes and Carrots
From Dan Mikesell AKA DrDan
An all in one dinner with tender and juicy pork tenderloin combined with potatoes and carrots. This easy one-pan dinner is done in well under one hour. Think of it as easy comfort food.
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
Servings #/Adjust if desired 4servings
Trim the pork tenderloin well and get the silverskin off if possible.
Use a shallow baking dish or a sheet pan.
Easy to double on a full ½ sheet pan.
Use baby carrots and small potatoes to save time.
You need to use thin skin potatoes cut into about 1-inch chunks or smaller. If you are using russets, please peel first.
The pork is “overcooked” by some standards (not in our house). If you want some pink in your pork then remove the pork when 145° and tent while veggies finish.
Good refrigerated for 3-4 days or frozen as “freezer meals” for 3-4 months.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
Course :Main Course
Editor’s Note: Originally Published December 17, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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