SHEET PAN DINNER – Pork Loin and Veggies (Easy Cleanup!)
I love making sheet pan dinners because they’re really easy to whip up like this Pork Loin and Veggies. And it’s easy cleanup too. That’s always something to look forward to!
You can customize this recipe to your own liking. You can use pork loin, chicken breast or thighs, fish, tofu, shrimp, chickpeas and so on. There are a lot of variations you can choose from. And what can I say about vegetables? You can use so so many of them, from broccoli to zucchini or bok choy. Use a few of each for flavor. You will love this recipe.
- 1 pork loin
- 4-5 potatoes
- 5-6 cloves of garlic, skin on
- 2 carrots
- 250 g of green asparagus (here you can see what to do with the ends of the asparagus)
- 1 small broccoli, cut into florets, don’t throw away the stalk
- 2 slices of lemon
- 2-3 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1/2 teaspoon of black pepper
In a large sheet pan add all the ingredients together in a single layer. Season everything with olive oil, paprika, salt, pepper, and garlic powder. Mix with your hands to combine and arrange them again in a single layer.
In the meantime, preheat the oven to 190*C and add the baking sheet into the oven for about 40 minutes. After 20 minutes, turn the meat and the veggies upside down to brown on both sides. If the veggies are getting burned, cover the baking sheet with aluminum foil. Check the meat to see if it’s cooked through. Mine was cooked after 40 minutes. Serve and enjoy immediately.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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