Entertainment Gal shares one of her favorite dishes!
I love one pan meals for a variety of reasons: They are easy to assemble (usually); you don’t have to worry about timing to make sure everything is done at the same time and clean-up is relatively quick because you only dirtied one pan (in theory).
But it’s not all love all the time either. One pan meals can cook unevenly so you end up with one part of the meal more done than another part. Also if your seasonings are not well coordinated, you can get conflicting tastes and weird aftertastes. And clean-up is not always as easy peasy as they tell you.
All that said, one pan meals are still worth learning how to do and having a few faves in your back pocket. The meal I made Sunday will definitely be a fave. It wasn’t seamless as my oven cooks slow and has uneven heat (one part of the oven is hotter than the other part). But it was easy enough and it was definitely tasty.
Bacon-Wrapped Pork Loin with Roasted Red Potatoes & Peach Sauce
• 1 pork loin, boneless (about 3½ lbs.)
• 3 tbsp sugar, divided
• 2 tsp minced fresh thyme (or ¾ tsp dried)
• 3 lbs. small red potatoes, unpeeled and halved
• 1 small shallot
• 1 tbsp EVOO
• 12 oz bacon
• 10 oz thawed frozen peaches, cut into 1-in pieces
• ¼ cup dry white wine
• 1 tbsp ACV
• 2 tsp whole grain mustard
1. Rub pork with 1 tbsp sugar, 1 tsp thyme, salt and pepper. Wrap in plastic wrap and refrigerate for at least 1h (can go up to 24h).
2. Heat oven to 250°F and make sure rack is in the middle of the oven. In a roasting pan (16×12-in is recommended) combine potatoes, shallot, EVOO, 1 tsp thyme, ½ tsp salt and ¼ tsp pepper (basically a shake each).
3. Lay bacon out on a cutting board, overlapping as needed to match the length of the roast. Place unwrapped roast in center of bacon strips and wrap ends of bacon strips around the roast. Place bacon-wrapped roast on top of potatoes, seam side down. Roast until pork registers 90°F (approx. 50m to 1h).
4. Remove pan from oven and raise oven temperature to 475°F. Put roasting pan back in oven and continue to roast until bacon is crisp and brown and pork registers 130°F (approx. 30m).
5. Transfer meat to cutting board to rest for 15m. Toss potatoes with pan juices, salt/pepper. Cover both with tented aluminum foil to keep warm.
6. While pork is resting, combine peaches, wine, ACV, mustard and 2 tbsp sugar in a microwave-proof bowl. Microwave on medium/medium-high (not high) for 8-10m until thickened, stirring occasionally.
7. Slice pork and serve with potatoes and peach sauce.
A few comments: cooking times are always suggested. You must adjust to your equipment (which is not the state-of-the-art equipment used by professionals). If it takes longer, that’s not a judgment of your cooking skills. Fresh herbs are always best. Dried herbs are good as well and have their place but when you have a choice of fresh versus dried, use fresh. I had to cook the potatoes separately and a bit longer than the meat to get them done and crispy. Again, not a judgment on your skills if you need to do that. The goal is always a well-cooked meal, no matter how you get there.