Some nights, all you want is a simple, satisfying meat-and-potatoes meal you know the whole family will love—that’s where this easy one-dish dinner comes in. A cast-iron skillet is ideal for preparing this budget-friendly, weeknight supper, as it will provide the best caramelization on the pork and potatoes. 

Adam Hickman


Read the full recipe after the video.

Recipe Summary test

10 mins
45 mins
Serves 4 (serving size: 4 oz. pork, about 3/4 cup vegetables)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Sprinkle pork with 3/4 teaspoon each of the salt and pepper. Add 1 tablespoon of the oil to a large ovenproof skillet over medium-high. Add pork to skillet; cook until well browned, about 8 minutes, flipping once halfway through cook time. Remove pork to a plate, reserving drippings in skillet. Add 1 tablespoon of the oil to skillet. Add potatoes; cook over medium-high, undisturbed, until starting to brown, about 3 minutes. Stir in remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Return pork to center of skillet; arrange potatoes around pork.

  • Transfer skillet to preheated oven; roast 12 minutes. Remove from oven; stir peas into potatoes. Return to oven; roast until a thermometer inserted in thickest portion of tenderloin registers 145°F, about 5 minutes.

  • Remove skillet from oven. Transfer pork to a cutting board; transfer peas and potatoes to a serving platter. (Reserve drippings in skillet.) Allow pork to rest 5 minutes.

  • Add vinegar, mustard, and remaining 1 tablspoon oil to skillet; whisk to combine. Cut pork crosswise into 16 slices. Arrange pork alongside peas and potatoes on a platter. Drizzle with mixture from skillet, and sprinkle with parsley.