Oven-roasted pork with potatoes, sauce, and salad

Name: Oven-roasted pork with potatoes, sauce, and salad - Tudora K.
Ingredients: pork meat peeled and chopped potatoes pepper vegeta salt 3 tbsp sour cream thin green onion 2 tbsp sour yogurt green salad

Meat - Oven-roasted pork with potatoes, sauce, and salad by Tudora K. - Recipia

I have made oven-baked pork tenderloin with potatoes several times, especially when I need a simple and hearty meal without too much hassle. I usually slice the pork tenderloin thinly and place it directly in the tray alongside the peeled and cut potatoes, then I put everything in the oven. While the meat and potatoes are baking, I quickly prepare a salad and a refreshing sauce with sour cream, yogurt, and green onions. It's the kind of recipe that I don't think too much about, and it works well even in a regular oven. Quick Info Total Time: about 1 hour and 30 minutes Preparation Time: 15 minutes Baking Time: 1 hour and 15 minutes Servings: 3-4 Difficulty: easy Recipe Type: main course, suitable for lunch or dinner Ingredients - pork tenderloin (enough for 3-4 servings) - peeled and cut potatoes (to preference, depending on the size of the tray and how many are eating) - salt - pepper - seasoning mix - 3 tablespoons of sour cream - 2 tablespoons of sour yogurt - thin green onions (a few stalks, to taste) - lettuce Preparation Method 1. Slice the pork tenderloin into thinner slices. I choose medium-thick slices so they cook evenly with the potatoes. 2. Peel, wash, and cut the potatoes into suitable pieces, about the size of a medium cube. 3. In a large tray, arrange the slices of meat along with the potatoes. Sprinkle salt, pepper, and seasoning mix over everything. 4. Cover the tray with aluminum foil and place it in the preheated oven at 180 degrees Celsius. 5. Bake for 45 minutes with the foil on, so the meat and potatoes cook well. 6. After 45 minutes, remove the foil and leave the tray in the oven for another 30 minutes uncovered, so it browns slightly on top. 7. In the meantime, prepare the salad: wash and place the torn or cut lettuce in a separate bowl. 8. For the sauce, mix 3 tablespoons of sour cream with 2 tablespoons of sour yogurt in a bowl. Add the finely chopped green onions and a little salt. Mix everything well. 9. When the meat and potatoes are ready, serve everything warm, with the sauce and lettuce on the side. Why I make this recipe often Because it’s simple, hearty, and I don’t need hard-to-find ingredients. The meat turns out tender if I slice it thin enough, and the potatoes absorb the flavors well. The salad and sauce add freshness, and I don’t have to prepare any complicated side dishes separately. Tips and Variations Tips - I don’t add too much salt at the beginning, as the seasoning mix already contains salt. - If the tray is too small and the ingredients are cramped, the potatoes won’t brown as well after removing the foil. - To keep the sauce balanced, I don’t use too runny yogurt or low-fat sour cream. Substitutions - Other cuts of pork (such as chops or leg) can be used, but the tenderloin remains more tender. - The seasoning mix can be omitted or replaced with other spices if you don’t like it or avoid flavor enhancers. Variations - For a more intense flavor, you can add a bit of chopped garlic or sweet paprika over the meat and potatoes, although the simple version is quicker. - The salad can be complemented with tomatoes or radishes if you want more color and freshness. Serving Ideas - Serve hot, directly from the tray, with the sour cream and yogurt sauce on top or on the side. - Chilled green salad balances everything, especially if the food is just out of the oven. Frequently Asked Questions 1. Can I prepare the tray in advance and keep it in the fridge until baking? Yes, you can prepare the ingredients in the tray, covered with foil, and keep them cool for a few hours. I recommend not leaving it for more than a day. 2. Do the potatoes come out soft or crispy? The potatoes come out soft and slightly browned on the surface, especially if the tray isn’t overcrowded and the foil is removed on time. 3. What should I do if the meat seems dry? If the pork tenderloin is sliced too thin or left too long in the oven without foil, it can become dry. Usually, medium-thick slices and the right baking times work well. 4. Can I use another type of yogurt for the sauce? Yes, you can use Greek yogurt or any thick sour yogurt, just make sure it’s not too runny. 5. Can the recipe also work with other types of meat? You can try it with chicken breast, but the baking time will be shorter. For beef or turkey, adjusting the time is necessary, but the principle remains the same. Nutritional Values The values are estimates, for one serving (out of 4): - Calories: 400-450 kcal - Protein: 30-35 g - Fat: 18-22 g (depending on the type of meat and sour cream) - Carbohydrates: 25-30 g (from potatoes, without bread or other sides) These figures are indicative, as they depend on the exact amount of meat, potatoes, and type of sour cream used. Storage and Reheating Leftovers can be stored in the fridge, covered, for up to 2 days. When reheating, the meat can become drier, so I heat it in the oven, covered, or in the microwave, together with a little water or sauce. The sour cream and yogurt sauce keeps well cold, but I consume it on the first day for freshness. The green salad does not keep, I always make it fresh.

Oven-roasted pork with potatoes, sauce, and salad

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