With a little prep and very little hands on time, this Sheet Pan Tuscan Pork Diner is a meal you’ll make time and time again. It’s easy and oh so delicious!
Lately, I’ve been just tired. Too tired to do anything when I get home. Work has been totally kicking my you know what with this new title, new responsibilities, and new conversion to not one but two systems. The major one has meeting after meeting associated with it. It’s truly exhausting.
This is on top of the current work I have, training new personnel to do the job I’ve been doing for the past few months, and try to step up with the new role I’ve taken on not part of the new title. Lots of changes for me at work lately. These just leave me completely exhausted. Every day.
I had a nice recharge with Mom here this past week.
She is in town to help a friend recover after back surgery. It just so happens that my birthday was last week and she came in a little early to help me celebrate. Actually, I don’t think I’ve celebrated my birthday with my mother since that one trip to Seattle. I think it’s truly been that long. So, it was overdue.
Before she came, I searched high and low to find something for us to do. There literally was nothing we were truly interested in doing while she was here. No shows. No exhibits. Not even a concert or event going on that truly piqued our interest.
Then it hit me. Why not take a cooking class? Mom and I both love to cook and it would be a great way for us to learn some fast and fabulous recipes from Sur La Table. And while I was at it, I convinced her we should take the macaron class together. I truly believe she will love making them once she’s tried it. They’re addictive to make once you get the whole process down.
If y’all haven’t tried to make them, you really should. They’re not as intimidating as you would think. Trust me on this one. Feel free to PM me if you need encouragement, ideas, technical questions, etc. I’m by no means a professional at them, but I have learned a lot while making mine.
The fast and fabulous class was awesome.
Mom was introduced to one pot meals. We made a delicious puttanesca with linguine. Then we made a one pan chicken marsala. And finally it was the “7 minute” risotto. Which actually isn’t 7 minutes start to finish, but is much easier than stirring for 20 and it was the perfect excuse to buy an instapot with my 20% discount.
Oh, the 7 minute risotto is AFTER the instapot (pressure cooker) has come up to pressure. THEN the 7 minutes start. It took about 4 for that to happen. But the best part about it is I could sauté the garlic and onions in the instapot before blooming the arborio rice. You can’t do that in a slow cooker.
So, this new kitchen gadget, that the hubs was okay with, will help me on my journey to more quick, weeknight meals for us to eat. Of course, it doesn’t help with this one which isn’t really quick but is, for the most part, hands off so you can relax while it’s cooking.
Yes, it was a long way to go get here, but I just felt like sharing a little bit of my life lately with y’all so you, too, can experience the thought process involved.
This sheet pan pork dinner came about because I had a pork loin in the freezer. And I was cooking from the freezer that week, and maybe next week, too. I’m also cooking from the pantry so expect lots of beans and lentil recipes.
I had a pork roast. And for me, that means it’s going in the oven. I thought about mashed potatoes, but I love the Melissa’s Produce Dutch baby potatoes so much, I thought they’d be perfect with this roast. And, what else?
Broccoli!! If you have not roasted broccoli. You need to. Now. Go roast some and come back. I’ll be here. Waiting. See what I mean? Isn’t it all nutty, rich and delicious? I LOVE roasted broccoli.
And there you have it!!
How I thought of this recipe that’s more of a cooking method than recipe, but you get the idea. And just look at all those colors, tender pork, and crispy potatoes. I’m drooling already. You? Need a napkin? You’re getting it all over the keyboard. You really should grab a tissue or something.
Its hard not to drool when your dinner looks as good as this one does. You see what I mean? Those potatoes are crispy on the outside and nice and creamy on the inside. The broccoli is nutty and crunchy good. You’re not going to want broccoli any other way after tasting it roasted. Then there’s the pork. It has Tuscan flavors on the outside. The pork is super juicy and delicious on the inside. This meal, even though it’s simple, is amazing.
What’s your favorite sheet pan meal?
- 2 pounds Dutch baby potatoes or fingerling potatoes
- 2 tablespoons extra virgin olive oil, divided
- 1 1/2 tablespoons salt, divided
- 1 tablespoon black pepper, divided
- 2 – 2 1/2 pound pork loin roast
- 2 tablespoons Tuscan seasoning
- 5 To 6 cups fresh broccoli florets
- Preheat oven to 400.
- Place the potatoes on half of a baking sheet lined with aluminum foil coated in cooking spray. Drizzle with 1 1/2 tablespoons olive oil and sprinkle with 2 teaspoons salt and 3/4 teaspoon pepper. Set aside.
- Sprinkle the pork roast with the Tuscan seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place in the center of the sheet pan and bake at 400 for 15 to 20 minutes or until the internal temperature of the pork roast reaches between 145 and 150 F.
- Remove the sheet pan from the oven and place the broccoli on the empty half of the sheet pan. Drizzle with remaining olive oil, salt, and pepper. Bake at 400 for an additional 10 minutes or until the internal temperature of the pork is between 150 and 155.
- Allow the roast to rest at least 5 minutes before slicing and serving with the potatoes and broccoli.