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Minimal Dishes, Maximum Reward

Christy
Posted by Christy on Nov 7, 2016

In life, you've got to take the good with the bad. Or in my case, the dishes with the food. I hate doing dishes and most people who live in Chicago apartments know that a dishwasher is a luxury. Sometimes you just want to spend more time with the people you’re eating dinner with, rather than cleaning up after your meal.

This dish is the answer to all your dishwashing-hating problems! Roasted Pork Loin with Red Potatoes and Brussels Sprouts is built from start to finish using one parchment-covered sheet tray.

red potatoesIt starts with a pound of baby red potatoes, covered with grapeseed oil and Maldon sea salt in a 425 degree oven. While those are baking, trim the silver skin off of a pork tenderloin and season with salt and pepper. Sear the pork tenderloin in hot skillet, just to quickly sear the outside, remove from heat and set aside.

Mix together equal parts grainy mustard and Dijon with a large garlic clove (or two) and some fresh chopped thyme. Whisk together and smear on top of the tenderloin.

mustards with garlic and herbsOnce your potatoes are soft enough that a paring knife can pierce through with little to no resistance, take a jar or mug and press each potato.

jar smash potatoessmashed potatoesThis gives you more surface area, giving you more opportunity for delicious, delicious caramelization on your spuds.

Now place all of your potatoes around the outside on your pan, place your pork in the center and shred some Brussels sprouts. And back into the oven the pan goes!

pork potatoes sproutsI finished my pork in the oven for about 15 minutes still at 425 degrees. The internal temperature of your pork should be about 145-150 degrees. Allow your meat to rest before slicing and enjoying!

finished pork potatoes and brussels sproutsThis recipe is very adaptable and works well with almost anything you may have on hand! It would be delicious with bratwurst or chorizo so add it to your recipe repertoire and play around with variations. The process reminds me of the tinfoil meals you might throw into a bonfire, full of caramelization and flavor with very minimal effort!

If you want to learn how to make dinner faster and spend more time with your family rather than cleaning, check out The Chopping Block's Supper in a Snap demonstration classes on Monday evenings at our Merchandise Mart location.

Topics: supper in a snap

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