CookingLight diet CookingLight diet
Greg DuPree
Active Time
20 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: 4 oz. pork and 1 cup potato mixture)

This meal shows off the sheet pan at its most versatile: The protein, starch, vegetable, and pan sauce all cook to perfection in the same pan. Look for a large apple so the slices retain some texture after roasting. The pan needs to get very, very hot to get a good crust on the pork: Preheat the oven to 500°F first, then reduce to 450°F after adding the pork so it cooks evenly. The browned bits left in the pan will be incorporated into a luscious sauce.

How to Make It

Step 1

Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

Step 2

Rub pork with 1 tablespoon oil, 2 1/2 teaspoons thyme, 2 1/2 teaspoons rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Remove pan from oven; add pork, and return to oven. Immediately reduce oven temperature to 450°F. Bake pork 5 minutes.

Step 3

Combine remaining 2 tablespoons oil, remaining 2 teaspoons thyme, remaining 2 teaspoons rosemary, 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, potatoes, and apple in a bowl; toss to coat.

Step 4

Remove pan from oven; add potato mixture to pan with pork. Bake at 450°F until a thermometer inserted in pork registers 140°F, 11 to 13 minutes. Remove pork from pan; place on a cutting board. Add green beans to pan with potato mixture. Bake at 450°F until potatoes are tender, about 10 minutes.

Step 5

Place potato mixture on a platter. Add remaining 1/4 teaspoon salt, stock, butter, and vinegar to hot pan. Scrape browned bits loose with a wooden spoon, and stir until butter is melted. Cut pork into 12 slices; arrange over vegetables. Drizzle stock mixture over pork.

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