Preheat oven to 400 convection or 425 conventional. Pour the olive oil over the pork loin potatoes and garlic evenly.
Sprinkle salt and pepper over chops and potatoes.
One pan pork and potatoes. Preheat oven to 450. Peel and cut 3 medium carrots into ½ inch medallions. Meanwhile heat oil in large skillet over high heat.
Place potatoes on foil. Microwave potatoes for 6-10 minutes or until tender. Lay tenderloins side by side without touching lenghtwise on top of green beans.
Slice the top off of the garlic bulbs and place them on the pan. Clean and cut 1 pound of red. Season potatoes and garlic with a bit of salt and pepper.
Place pork chops on greased half of pan. Add pork and toss until opaque. Add potatoes and tomatoes.
Trim a pork tenderloin of fat and silverskin. In a small bowl combine butter chives and garlic. Saute an – recipe One-Pan Potatoes and Pork Provencale.
Toss the potatoes in the olive oil salt pepper Italian seasoning and Parmesan cheese then add to the other half of the pan cut side down. Bake until internal temperature of pork reach 155F on an instant-read food thermometer and potatoes are tender about 30 minutes. Bake in the oven for around 25-30 minutes until.
In a second bowl combine green beans with 1 tablespoon olive oil 14 teaspoon salt and 14 teaspoon pepper. Arrange potatoes cut side down on both sides of green beans.