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- Okay, so the last couple of videos I've done,
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cooking videos, y'all,
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we are doing, like, a sheet pan dinner
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because I know y'all are time-fragile,
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working jobs, tending to children,
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or taking care of grandchildren.
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You need to make the most of your time.
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So today I'm making a sheet pan
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pork, potato, and vegetable dish,
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So I'm gonna just tighten my tinfoil around here,
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because you know I have that convection oven.
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And that tinfoil will fly away
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from all that force of the air,
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so I'm gonna do that real good.
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So we've got a pork tenderloin,
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which is such a great protein.
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They're real lean, they make wonderful sandwiches,
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and you can take 'em any kind of flavor you want.
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They're great on a grill.
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I've got some small potatoes,
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fresh green beans, tomatoes,
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garlic powder, onion powder,
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and Italian seasoning.
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And at the end, I'm gonna sprinkle,
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just pour a little bit of glaze
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over the tomatoes and the green beans.
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So we're gonna start,
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I think I might start over here
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with my meat and potatoes.
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maybe do my seasoning over here.
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a Mediterranean lemon
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and I'm just gonna rub it down
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and drizzle the potatoes with this.
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- [Theresa] Paula let 'em know
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that the recipe actually just said the regular olive oil.
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- Yeah, y'all heard Theresa, right?
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think that this olive oil that we have will go good with it.
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Yeah, our divine olive oil.
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All right, so I've got my onion powder, my garlic powder,
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Oh, my nice scarf. (chuckles)
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All right, so I'm just gonna toss these over here on this.
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And then I'm going to put 'em
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on one side of my cookie sheet here.
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These are nice and slicked up,
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which means they'll roast real nice,
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We're gonna put our tenderloin and our potatoes
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in the oven for about 15 minutes
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because it's gonna take longer for the potatoes
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and the tenderloin to cook,
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will take a little longer
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than the tomatoes and the green beans.
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I think it's gonna be easier to do it this way.
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Ooh, this is gonna be so good.
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The other night I cooked a pork tenderloin,
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and I don't know, Michael or Eddie,
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somebody must have picked it up
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because it was a seasoned tenderloin.
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And I usually just season my own.
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You know, I don't usually buy one
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that's marinated and seasoned.
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And I like to take tenderloins and slice 'em thick
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and then get my meat mallet and beat 'em out real thin
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and make, like, country fried steak out of the pork.
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So this is going in the oven for 15 minutes,
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and it calls for a 425 oven.
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So these are gonna cook fairly,
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It's been 15 minutes, y'all.
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Looks really, really good.
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where did my tomatoes and green beans go? (laughs)
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- [Theresa] I started cleaning up.
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I know you thought that I was gonna leave.
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- I can't turn my back, y'all, with these two. (laughs)
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Thank you. - Yeah, we're neat freaks.
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- Y'all are neat freaks.
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- [Theresa] Here's your olive oil back.
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You're too good to me, Theresa.
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- [Theresa] Once I give it back.
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- All right, so I'm spreading my green beans out,
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What did we cook the other day?
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The roasted tomatoes were so...
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- [Theresa] Salmon with the pesto.
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- Yes, yes, it was a sheet--
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- [Theresa] And that recipe will have already shown
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by the time this one does,
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so please make sure you see it.
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- Okay. - 'Cause that is so good.
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- It was out of this world and easy and clean
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Whoa, you better get back up here.
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Eddie made me reach for that one.
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I'm going to just put a little olive oil on that.
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It doesn't call for it,
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sometimes that's what I like. (chuckles)
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And you know, I've told y'all a thousand times
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a recipe is just a starting point for you.
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Do what you wanna do.
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We'll check again at 10 minutes.
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May need another five.
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I'll have to insert the
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thermometer in the meat
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and see what it says.
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So there we go, our sheet pan meal.
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Look how beautiful that is.
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I mean, that's pretty enough
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to just set on the table
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Feel like I got a piece of pepper in my tonsil
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And it smells delicious.
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You know I gotta get a little taste.
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I'm gonna go down here
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because I really don't wanna mess up the presentation
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'cause I think it looks so pretty just the way is.
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And for those that like balsamic vinegar,
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you don't have to do this,
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but I'm gonna put a little on the tomatoes
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This is like a syrup.
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You know, you could make this yourself
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And I love roasted tomatoes.
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These are like nice, tiny young, fresh green beans.
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A lot of people like this crispy.
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That balsamic gives it a nice sweet taste.
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we cook our green beans the southern way,
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- [Speaker] To death.
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- In ham hock and all the good stuff,
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you know, and we cook 'em southern style.
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Like I said, a lot of people like 'em this way,
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but if you don't like them,
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what I'd recommend you doing is parboiling your green beans
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and get 'em to the softness that you like.
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But this is a wonderful, beautiful meal.
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Green beans are a little chewy,
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but like I said, some people love them that way.
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one of my favorite proteins, y'all,
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'cause you can do so much with it.
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You know, tenderloins usually come two to a pack,
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so I didn't wanna cook both of 'em,
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so I've got this one going
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and I'm gonna make pork and rice out of that,
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which will be a totally different meal.
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Never met a tater I didn't love.
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I'm gonna make a little slit in this,
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and you can see that that is cooked perfect.
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I could have taken it out a minute early
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because you know these,
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it's like any tenderloin,
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it gets small on one end.
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So naturally, this end is gonna get done
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way before the rest.
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it's a safe meat to eat medium.
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Wouldn't want it medium rare,
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but medium is, you know, with the little pink in it,
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So I hope y'all like this.
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Remember, you can swap up your vegetables.
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If you don't like green beans, do broccoli.
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Love and best dishes, y'all. (chuckles)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
