Looking for a quick and healthy meal to fire through the weeknight hustle? This 30-minute Roasted Pork and Smashed Potatoes over Bacon Tossed Greens is the perfect power meal for those busy nights to keep you grounded.
Sponsored post was written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.
30 Minute Roasted Pork and Smashed Potatoes over bacon tossed greens
This crazy life on the road has had me burning the candle at both ends of the stick lately and in between the delicious meals on the road, I am craving some serious comfort when my feet do finally find their way home. And often, I am looking for real flavor, real fast. Don’t get me wrong – we all know I am loving the road trips, ranchers, and adventure. But, cooking in my own kitchen is a familiar and fun little place where I enjoy playing lead scientist in my personal Meat Labs.
Last week I had a few days to decompress and catch up on the laundry and treat myself to some tunes, candles, and a cocktail in my own kitchen. I hit up my local Safeway and grabbed a Smithfield Marinated Roasted Garlic and Cracked Black Pepper Pork Tenderloin in the fresh meat section. The black pepper was calling to my need for something simple and fresh, but Smithfield Marinated Fresh Pork comes in a variety of cuts and flavors. I loaded my basket with all the colors of the rainbow in fresh veggies before settling on just what recipe I was bound to create.
I whipped up a quick meal of oven-roasted, smashed, golden little potatoes with bacon tossed greens, and the pan seared pork tenderloin (finished off in the oven) for uno and devoured the leftovers with my traditional fried egg the next day before grabbing my bag and hitting the road again. Besides going all Stella and getting a groove back in my kitchen, I absolutely love that a few basic skills and quick ingredients make it quick to deliver real flavor real fast that makes me feel light and refreshed. Plus, the 30 minutes dancing around my own digs to Johnny Cash was just the recharge I needed.
This is one of those meals any skill level cook can make. No intimidation needed and it could be done in as little as one pan if you weren’t feeling terribly crafty. All you need to change would be to pan-roast the potatoes in the preheated oven, carefully set aside before searing the pork in the still smokin’ hot skillet, and returning everything to the oven to finish off.
This is how I throw down real flavor, real fast, in my own kitchen and it makes me happy. Just in case you’re feeling expressive in your own kitchen, Smithfield is challenging you to share your tip on how you get dinner ready in 30 minutes or less using Smithfield Marinated Fresh Pork. Enter to win a pretty kick butt grand prize. Hop over for the details and more fast dinner ideas: www.SmithfieldRealFlavorRealFast.com.
30 Minute Roasted Pork and Smashed Potatoes
- 4 slices bacon
- 1 lbs small golden potatoes
- 3 tbs Olive oil divided
- Salt and pepper
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Pork Tenderloin
- 2 shallots thinly sliced
- 4 cups mixed kale salad
- ½ red Pepper seeded and chopped
- ½ yellow pepper seeded and chopped
- ¼ red onion chopped
- 3 beets sliced
- Handful of cherry tomatoes chopped
Oven preheated to 425 degrees F. Toss the baby potatoes in 2 teas olive oil. Season with salt and pepper and arrange in a single layer on a baking sheet. Bake for 10 minutes.
Meanwhile, cook the bacon until crispy. Remove from the pan to paper towels to drain. Reserve the drippings.
In the same pan, add the remaining olive oil to the pan and sear the pork loin a minute or two on all sides. Carefully transfer the pork loin to the baking sheet with the potatoes, add the sliced shallots and return to the oven and cook 10 to 12 minutes longer until pork temps at 145.
While the pork rests, smash the potatoes with a large spatula.
Toss the kale salad in the bacon dripping. Arrange onto a serving platter with the chopped peppers, onions, beets and tomatoes. Place the potatoes and pork atop and serve family style.