Surprise! Did you know that planning a wedding, publishing a book, having a full time job all while trying to have a social life is like, kind of difficult? Oh, and when you feel like the world is becoming a really scary place... doesn't help with the stress of it all.
Who knew, right?
But, thankfully, I discovered a backlog of recipes and have edited the photos SO hopefully I'll have some extra content to toss in between those sponsored posts :) I'll keep the political activism to my personal Facebook and keep this blog a lovely haven of delicious food. Because regardless of what the world is like, we all need to eat.
Whether you're busy with normal adulting or you're one of those people who has children under your care (I can't even imagine right now--working mothers, you're incredible) quick and easy dinners are a GODSEND.
I'm trying to fit into that dang wedding dress, so it's imperative I don't let my busy schedule dictate a fast food diet. That's why this one pan dinner is so awesome! Yeah, it's a little more involved than takeout, but so tasty and so simple, it's really worth it.
Simply use tinfoil to partition your cookie sheet into three equal portions, dress your ingredients like so, and bake. Viola! The dish comes out absolutely delish, with a variety of flavors and textures.
Easy One Pan Honey Dijon Pork Loin and Veggies
For the pork loin
- 2 lb pork loin
- 2 tbsp large grain dijon mustard
- 2 tbsp honey
- 1 tbsp crushed garlic
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp dried parsley
- salt and pepper
For the carrots
- 2 cups carrots
- 3 tbsp olive oil
- 2 tsp dried dill
- salt and pepper
For the potatoes
- 3 large potatoes, cubed
- 3 tbsp olive oil
- 1 tbsp herbs de provance
- salt and pepper
-Preheat the oven to 350 degrees F.
-Line a large cookie sheet with tin foil, and partition into three sections (use a second roll of tin foil and pinch up in between each section), spray liberally with cooking spray of choice.
-Whisk together the glaze for the pork loin and rub all over meat. Place in the first portion of the pan.
-Toss together the ingredients for the carrots, and put in the center portion.
-Toss together the ingredients for the potatoes, and put in the third portion.
-Cook for one hour, or until internal temperature of the pork hits 145 degrees F. At a half hour, check the carrots and potatoes. Turn vegetables with a spatula for even crisping, or remove from pan if they are cooked to your liking.
-Once pork is done, let rest for ten minutes. Slice and serve. Use drippings as sauce, if desired.
