![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2021\/01\/tuscan-pork-sheet-pan-supper-1589216747-239x300.jpg\")
\nTuscan Pork in a Pan<\/h3>\n
Y’all know I’m about easy, and one pot or pan cooking. It really doesn’t get a lot easier than this dish, even if in this case\u00a0 the pan is more like a couple cookie sheets.<\/p>\n
You’ll Need:<\/strong> You’ll Do:<\/strong> Hat tip to: The Pioneer Woman<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
\n1\/3 c. balsamic vinegar
\n5 garlic cloves, minced
\n1\/3 c. plus 1\/4 cup olive oil, plus more for the pans
\n4 tsp. dried oregano
\n2 tsp. kosher salt, plus more to taste
\n1 1\/2 tsp. black pepper
\n2 pork tenderloins (each slightly over 1 pound)
\n6 sweet potatoes, each cut into 6 wedges
\n6 shallots, quartered
\nChopped fresh parsley, for topping<\/p>\n
\n1) Whisk the balsamic vinegar, garlic, 1\/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl.
\n2) Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
\n3) Position racks in the upper and lower thirds of the oven and preheat to 450?. Toss the sweet potatoes and shallots with the remaining \u00bc cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and \u00bd teaspoon pepper in a large bowl.
\n4) Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
\n5) Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140 to 145 and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.<\/p>\n