Parmesan-Ranch Pork and Potatoes

Parmesan-Ranch Pork and Potatoes

When a simple meat-and-potatoes meal is what you’re after, keep this easy and delicious supper at the top of your list.

Parmesan-Ranch Pork and Potatoes
Makes 4 to 6 servings
  • 1 tablespoon vegetable oil
  • 1 (1½-pound) pork tenderloin
  • ¼ cup unsalted butter, softened
  • 5 cloves garlic, smashed
  • 1 (1-ounce) package ranch seasoning
  • 2 teaspoons kosher salt
  • 1½ teaspoons ground black pepper, divided
  • 1½ pounds baby red potatoes, quartered
  • ½ small red onion, sliced
  • ¼ cup grated Parmesan cheese
  • Garnish: chopped fresh chives
  1. Preheat oven to 425°.
  2. In a 12-inch cast-iron skillet, heat oil over medium heat. Add pork; cook until browned all over, 1 to 2 minutes per side. Remove pork from pan.
  3. In a large bowl, stir together butter, garlic, half of ranch seasoning, salt, and ½ teaspoon pepper until well combined; stir in potatoes and onion until coated. Add vegetables to skillet.
  4. Bake for 20 minutes, stirring vegetables after 10 minutes.
  5. In same bowl, stir together cheese, remaining ranch seasoning, and remaining 1 teaspoon pepper.
  6. Push potatoes to one side of skillet. Add pork to empty side of skillet; sprinkle with cheese mixture.
  7. Bake until potatoes are tender and an instant-read thermometer inserted in center of pork registers 145°, 15 to 20 minutes. Let stand for 5 minutes before slicing. Garnish with chives, if desired.