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. 


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.