By Claire Tansey
I went through a long phase of making dinner by combining ingredients on a sheet pan and tossing the whole thing in the oven for 40 minutes. There were successes and failures. But the day I added chopped bacon to the mix really caused a sensation in my house. It doesn’t take much bacon to skyrocket a ho-hum sheet pan supper into the stratosphere of solid-gold suppers. This combination here of bacon, onions and potatoes is so delicious and smells so intoxicating that I could almost skip the tenderloin. But then again, it’s such a favourite, and such an easy, quick and stress-free cut to cook, that it’s the perfect centrepiece for this (and many other!) sheet pan wonders.
- 12 to 16 baby potatoes, cut in half
- 1 large yellow onion, very thickly sliced
- 2 slices bacon, chopped
- 2 Tbsp (30 mL) canola oil, divided
- 1 1/2 lb (750 g) pork tenderloin
- 1/4 tsp (1 mL) dried thyme
- 1/4 tsp (1 mL) salt, divided
- Preheat the oven to 425°F (220°C). Line a large rimmed baking pan with parchment or foil. (If using foil, spray the foil with cooking spray.) Put the potatoes, onions and bacon on the prepared pan, along with 1 tablespoon of the oil, and toss very well to combine. Spread the mixture out in an even layer across the whole pan, leaving lots of space in the middle for the pork.
- Dry the pork with paper towels, then put it in the middle of the baking sheet. Brush the pork with 1 tablespoon of the oil and sprinkle it with the thyme and about half of the salt. Sprinkle the rest of the salt over the potato mixture.
- Roast for 25 to 30 minutes, stirring the onions and potatoes halfway, or until onions and potatoes are tender and pork is cooked. Let the pork rest for 5 to 10 minutes before slicing and serving.
Serves: 3 – 4