Pork Medley
Elevate your dinner table with the irresistible "Pork Medley," a hearty, one-skillet masterpiece that celebrates the rich flavors of three pork cuts—juicy pork tenderloin, crispy thick-cut bacon, and savory Italian sausage. Infused with aromatic garlic, fresh rosemary, and smoked paprika, this dish features tender baby potatoes roasted to perfection and simmered in a fragrant chicken broth. With golden-brown searing, oven roasting, and a vibrant garnish of fresh parsley, every bite bursts with rustic comfort and bold seasoning. Perfect for family dinners or special occasions, this recipe combines ease, flavor depth, and visual appeal, making it a go-to choice for lovers of pork and one-pan meals. Keywords: pork tenderloin, bacon, Italian sausage, one-pan recipe, roasted potatoes, skillet dinner, comfort food recipe.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 6 slices thick-cut bacon
- 4 links Italian sausage
- 2 tbsp olive oil
- 3 whole garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp smoked paprika
- 0.5 tsp ground black pepper
- 1 tsp kosher salt
- 1 large yellow onion, sliced
- 1 cup chicken broth
- 2 tbsp butter
- 1.5 lb baby potatoes, halved
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Season the pork tenderloin with smoked paprika, black pepper, and half the kosher salt.
Sear the pork tenderloin on all sides in the hot skillet until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add the bacon slices and cook until crisp. Remove and set aside on a paper towel-lined plate.
Add the Italian sausage links to the skillet and cook until browned on all sides. Remove and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Stir in the minced garlic, fresh rosemary, and sliced onion. Cook for 2-3 minutes until fragrant and softened.
Add the baby potatoes to the skillet, season with the remaining salt, and toss to coat in the garlic-onion mixture.
Pour in the chicken broth and bring to a simmer.
Nestle the seared pork tenderloin, cooked bacon, and sausage links back into the skillet, arranging them evenly over the potatoes.
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Carefully remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Garnish with fresh parsley and serve the pork medley with the roasted potatoes and pan juices drizzled on top.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1977 mg | 86% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.8 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
