Rosemary Flatbread and Sheet Pan Pork Tenderloin

Rosemary Flatbread and Sheet Pan Pork Tenderloin
Rosemary Flatbread and Sheet Pan Pork Tenderloin

Flatbread:

2 c flour

1/2 tsp salt
1 medium onion, diced, sautéed in 1 tsp butter or oil until carmelized and let cool. 1 cup warm water
1/2 tbsp yeast
1/2 tsp sugar
Fresh rosemary

DIRECTIONS

Let yeast bloom in water with sugar (10mins. It should create a foam.)
Mix flour, salt, onions and yeast mixture. Dough will be sticky. Let rise in an oiled bowl for 1 hour.
Spread dough onto a parchment lied baking pan. Drizzle with olive oil, sprinkle with course salt and rosemary.
Bake at 375 until golden brown.

Sheet Pan Pork:

In a baking dish, toss whatever assortment of fresh vegetables you have on hand and love with olive oil, salt and pepper. We used broccoli, bell peppers, and onions .
Place your Schott Ranch pork tenderloin on top of the vegetables and squeeze the juice of half an orange over top of the entire dish and rub 1 tbsp of grainy dijon over the pork. Slice up the other half of the orange and place in an around the vegetables.

Bake at 375 for 20-30 mins or until the vegetables are tender and the pork is cooked to your liking.

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