Ingredients
Scale
- 1 large baking potato
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 2 teaspoon seasoning salt (NOT plain salt)
- 1 teaspoon chili powder
- freshly ground black pepper to taste
- 8 ounces fresh green beans chopped into bite-sized pieces
- 8 ounces mushrooms halved (white or baby bella)
- 1 Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin cut into large cubes
Lemon Sour Cream Dressing
- 2 tablesoons sour cream (reduced fat is fine)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- 1–2 teaspoons water
Instructions
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Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, foil, or a silicone mat to make cleanup easier.
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Slice potato into 1/4″ thick rounds. Place potato slices in a bowl, and cover with water. Allow them to soak at least 5 minutes, and then drain and pat them dry on a towel. (This step helps them to brown and crisp better during cooking. While the potatoes soak is a good time to cut your green beans, mushrooms, and pork. )
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Add melted butter, olive oil, seasoning salt, chili powder, and pepper (if desired) to a mixing bowl large enough to contain all the vegetables. Add the dried potato slices, green beans, and mushrooms, and stir to coat evenly with the butter mixture.
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Arrange the vegetables evenly on the prepared baking sheet. Arrange the cubes of pork evenly over the vegetables. Bake in preheated oven for 30 minutes or until pork is cooked through and potatoes are tender.
Lemon Sour Cream Dressing (optional)
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Whisk all dressing ingredients together, adding just enough water to make the sauce thin enough to drizzle with a spoon.
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Serve dressing on the side to add as desired.
Notes
Here are some tools and ingredients I use in this recipe (affiliate links):
- Prep Time: 15
- Cook Time: 30