Sheet Pan Pork Tenderloin, Potatoes & Escarole

  • 1 (1-lb.) pork tenderloin, trimmed
  • 2 ½ tablespoons olive oil, divided
  • 2 ½ teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 large russet potatoes, scrubbed and sliced into bite-sized pieces
  • 6-8 baby turnips, scrubbed and halved
  • ½ head escarole, chopped coarsely
  • 2 tablespoons salted butter

Preheat the broiler to HIGH and position the oven rack 6 inches from the heating element on the top of the oven. Rub the pork tenderloin with 1 tablespoon of the olive oil and season on all sides with 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place the tenderloin on the bottom portion of a broiler pan or a heavy baking sheet; broil in the preheated oven until nicely browned, about 5 minutes on each side. Remove the meat from the oven, and reduce the oven temperature to 450°F.

Toss together the potatoes and the turnips; add the remaining 1 1/2 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Lightly mix the vegetables to fully coat them. Move the pork to 1 end of the broiler pan or baking sheet; spread the vegetables in a single layer on other end of baking sheet. Bake at 450°F for 10 minutes. While the meat and vegetables roast, toss the escarole in the same bowl you mixed the vegetables in.

Remove the broiler pan or baking sheet from the oven. Turn the pork tenderloin. Stir the potatoes and turnips. Add the escarole to the pan amongst the other vegetables. Return to the oven for another 5-10 minutes or until the escarole is wilted and the pork is cooked to your tastes.

Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, add the butter to baking sheet, and toss with the vegetables until butter melts. Serve immediately.

  • Yields: 3-4 servings
  • Preparation Time: 40 minutes