Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Sheet-Pan Pork and Potatoes
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 79 milligrams
- Sodium
- 513 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Sugar
- 4 grams
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 79 milligrams
- Sodium
- 513 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Sugar
- 4 grams
Ingredients
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Directions
- Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
- Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
- Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
- Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.
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