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As you all may have noticed, I’m on a sheet pan dinner kick. I really like the ease of roasting foods and I really love the flavors that result with roasting. I found the last two sheet pan recipes I wrote to be a great way to throw together a dinner that was bursting with flavor, minimized dishes, and worked loads of veggies into my meal, so I decided to keep going with the theme while rotating the animal proteins.
This month I went with pork as the star and paired it with vegetables that are easy to source almost anytime of year, plus a sweet summer surprise… apricot. Apricots and other stone fruits are delicious with pork, especially with a little roasting.
- 4 small boneless pork loin chops, chopped bite-size
- 4 carrots, peeled and chopped
- 2 small sweet potatoes, peeled and chopped
- 1 shallot, chopped
- 3 cups loosely-packed kale, chopped, washed, and dried
- 2 apricots, sliced into eight pieces
- 2 tablespoons olive oil
- 1 teaspoon white wine vinegar
- 1 tablespoon minced fresh thyme
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
- Using a wooden spoon in a large bowl, mix all the ingredients, except apricots, together until everything is well coated with oil and seasonings.
- Spread mixture out evenly over the baking sheet.
- Place apricots evenly spaced among the mixture.
- Roast for 30 minutes. Serve warm.