This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias If you need an easy, balanced, one-pan-meal, you need to make Sheet Pan Pork and Peppers!

Sheet Pan Pork and Peppers

When it comes to dinner, I look for recipes that include four things: 1. Balanced and nutritious, but still tastes delicious. 2. Uses as few dishes as possible. 3. Comes together quickly. 4. Is something I can get my kids to eat without counting, screaming, threatening etc. (Parents: You know where I’m coming from!) This Sheet Pan Pork and Peppers meets all four of those things, and it’s SO yummy!

WANT ANOTHER EASY DINNER RECIPE? CHECK OUT MY ONE-POT CHICKEN CHEESY RICE!

I use a Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet to make this Sheet Pan Pork and Peppers recipe, and it makes it SO easy. The beautiful thing about the Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet is that it comes pre-marinated. On top of that, the only ingredients besides pork, are ingredients I can actually read and pronounce and that makes me feel great about using it too! They do all the hard work of choosing flavors, mixing spices, and marinating, and all I have to do is chop it up with some veggies and bake it.

Another bonus!! Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet is on rollback at Walmart right now through April 24th, 2018, making it an even better meal choice! Fresh pork, perfectly marinated, and great for dinner any night of the week. You’re welcome. It’s super easy to find. Just go to the fresh meat section at Walmart, and there’s a big display of it in the pork section!

I made this Sheet Pan Pork and Peppers with a red, a yellow, and an orange bell pepper, a red onion, and a sweet potato, because it was what I had on hand. I meant to add broccoli, but I forgot. So realistically you could add whatever you like or have on hand. You could add corn, russet potatoes, yellow onion, broccoli, asparagus, cauliflower, zucchini etc. We’re big veggie fans, and in the warm months when we can get them readily, we cook with them a lot.

Cut your veggies up into bite size pieces and sprinkle them onto a greased sheet pan. Then add garlic salt, pepper, rosemary, and parsley. Cut the meat into 1/2″ slices and spread them out on the pan. I added the meat after I seasonsed the veggies, because it already has a beautiful marinade on it. Then add a few small dollops of butter and it’s ready for the oven!

Let it bake at 400 for 30 minutes, and viola! One pan dinner is served! Delicious, well-seasoned, and GOOD for my family! BONUS: save the leftovers (if you have any) and made THE best burritos you’ve ever had for lunch the next day! Go check out more tips and recipes HERE!

Yield: 4

Sheet Pan Pork and Peppers

Prep Time: 8 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Make dinner easy with this Sheet Pan Pork and Peppers recipe. It’s a one pan meal, so fewer time and fewer dishes too!

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Ingredients

• (1) Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 red onion
• Olive oil
• 1 large sweet potato
• 1 tablespoon garlic salt
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon cracked pepper
• 5 teaspoons butter or margarine

Instructions

1. Preheat oven to 400.
2. Slice the vegetables up into bite-sized pieces and spread them over a greased sheet-pan.
3. Spray the vegetables with olive oil lightly.
4. Sprinkle the garlic salt, rosemary, parsley and black pepper over the vegetables.
5. Cut the Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet into half-inch slices and place them on the pan with the vegetables.
6. Put the butter over the top of the whole pan.
7. Bake at 400 for 30 minutes.
8. Remove from the oven and serve!

Notes

1. If you want to use chicken, instead of pork, you can use boneless chicken thighs or breasts. Reduce cooking time to 25 minutes if you do this.
2. Other veggies like squash, potatoes and more are fine, just cut them in similar thickness to the other vegetables in the dish.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 241Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 1263mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 13g