MAKE-IT-MINE ONE-PAN DINNER
prep 15 minutes roast 25 minutes at 425°F stand 3 minutes
Master this easy cooking method to vary meals every week. The versatility of pork tenderloin and chicken breast invite creativity. Choose a rub, then add whatever seasonal vegetables are best. Finish the dish with a flavorful sauce, dressing, or squeeze of citrus.
BASE RECIPE
1. Preheat oven to 425°F. Lightly brush the 1 tsp. olive oil over pork. Using your fingers, evenly spread Rub over pork. Place pork in a 13×9-inch baking pan. (For easy cleanup, line pan with foil.)
2. Place Vegetables in a bowl. Drizzle with the 1 Tbsp. olive oil and sprinkle with salt and black pepper. Arrange vegetables around pork in pan.
3. Roast, uncovered, 25 to 30 minutes or until vegetables are tender and pork is done (145°F) (for chicken, roast 20 to 25 minutes or until done [165°F]). Cover pork with foil; let stand 3 minutes. Slice pork and serve with vegetables, and, if desired, Finishes.
number of servings 4
PICK A RUB
* Greek 2 tsp. dried oregano, crushed; 1 tsp. dried basil, crushed; ½ tsp. lemon-pepper seasoning; and ¼ tsp. garlic powder.
* BBQ 1 Tbsp. packed brown sugar, 2 tsp. chili powder, ½ tsp. smoked paprika, and ¼ tsp. salt
* Mustard-Thyme 1 Tbsp. yellow mustard; 1 Tbsp. honey; ½ tsp. dried thyme; crushed; and ¼ tsp. black pepper
* Sweet ‘n’ Spicy 1 Tbsp. packed brown sugar, ½ tsp. pumpkin pie spice, ½ tsp. orange zest, ¼ tsp. salt, and ⅛ to ¼ tsp. cayenne pepper
PICK VEGETABLES
* 1-inch cubes potatoes, peeled sweet potatoes, fingerlings, and/or whole tiny new potatoes
* 1-inch cubes peeled butternut or acorn squash, ½-inch slices delicata squash, and/or 1-inch cubes summer squash
* Sliced carrots and/or parsnips
* ½-inch wedges red and/or yellow onion
* ½-inch wedges fennel bulb
* Brussels sprouts (halved, if large)
* Cauliflower florets
* Whole cherry and/or grape tomatoes
* 1-inch pieces sweet peppers
* Button and/or cremini mushrooms, halved
* Whole garlic cloves
PICK A FINISH
* Basil pesto
* Lemon, lime, or orange wedges
* Barbecue sauce
* Plain Greek yogurt or tzatziki sauce
* Light vinaigrette dressing