You'd never guess that this elegant meal comes together on just one baking sheet. While the pork rests, whip together an easy red pepper sauce to complete this impressive and healthy dinner. The sauce would also be delicious with chicken. We're willing to bet this easy sheet-pan dinner recipe will go into heavy rotation on your kitchen playlist.

Holly Pevzner
Diabetic Living Magazine, Fall 2019

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Recipe Summary

active:
25 mins
total:
45 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

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  • Combine potatoes, onion, 1 Tbsp. oil, and 1/4 tsp. salt in a medium bowl; toss to coat. Remove the pan from the oven; coat with cooking spray. Spread the potato mixture on the pan; roast for 15 minutes.

  • Meanwhile, combine broccoli, 2 tsp. olive oil, and 1/4 tsp. salt in a medium bowl; toss to coat. Place garlic on a small piece of foil. Drizzle with the remaining 1 tsp. oil; fold up into a small packet. Combine paprika, 1/4 tsp. ground pepper, and the remaining 1/4 tsp. salt in a small bowl. Spread mustard all over pork. Coat with the paprika mixture.

  • Remove the pan from the oven. Stir the potatoes and onions and move them to one side. Place the pork next to the potatoes; spread the broccoli on the other side of the pan. Place the packet of garlic where there is space. Roast until an instant-read thermometer inserted in the thickest part of the pork registers reaches 145 degrees F, about 25 minutes.

  • Let the pork rest while you make the sauce: Carefully unwrap the garlic and transfer it to a mini food processor or blender. Add roasted red peppers, sour cream (or yogurt), lemon juice, and the remaining 1/4 tsp. ground pepper. Puree until smooth.

  • Cut the pork into 12 slices. Divide the pork, potatoes, and broccoli among 4 plates. Drizzle the red pepper sauce over the top.

Nutrition Facts

323 calories; protein 30g 60% DV; carbohydrates 28.7g 9% DV; exchange other carbs 2; dietary fiber 5.3g 21% DV; sugars 5.5g; fat 10.3g 16% DV; saturated fat 2.1g 10% DV; cholesterol 76.2mg 25% DV; vitamin a iu 3879.9IU 78% DV; vitamin c 154mg 257% DV; folate 98.4mcg 25% DV; calcium 98.9mg 10% DV; iron 3.2mg 18% DV; magnesium 83.8mg 30% DV; potassium 1246.8mg 35% DV; sodium 730.7mg 29% DV.