One-Pan Roast Pork with Parmesan Fries - Kraft Recipes Top
Comida Kraft
Recipe Box

One-Pan Roast Pork with Parmesan Fries

Prep Time
15
min.
Total Time
1
hr.
2
min.
Servings

4 servings

Juicy roast pork slices and crispy Parmesan-potato wedges look like bistro-style fare on your plate. But the prep time for this recipe is just 15 minutes.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Mix egg white, cheese and 1/4 tsp. garlic powder in large bowl until blended. Add potatoes; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
  • Bake 15 min. Add meat to baking sheet with the potatoes; sprinkle with remaining garlic powder. Bake 20 min.
  • Mix dressing and honey until blended; brush onto meat. Bake 10 to 12 min. or until meat is done (145ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.
  • Transfer meat to cutting board; cover. Let stand 3 min. before slicing. Serve with the potatoes.

Serving Suggestion

Serve with hot steamed asparagus or green beans.

Servings

  • 4 servings

Healthy Living

Nutrition Bonus

A good source of fiber, the Yukon gold potatoes and lean meat team up to make this a smart choice for a quick-and-easy main dish.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 300
Total fat 7g
Saturated fat 3g
Cholesterol 70mg
Sodium 280mg
Carbohydrate 30g
Sugars 7g
Protein 30g
% Daily Value
Vitamin A 0 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I have made this recipe several times and it has always received rave reviews. I have made this recipe several times and it has always received rave reviews. I use two pounds of pork, so I start the pork and then add the potatoes after about 15 minutes. Also, I have found that in order to get the dressing to "glaze" try thickening it a little, either by chilling it a bit or adding a little cornstarch. It doesn't take much, doesn't seem to affect the flavor, but definitely helps it stick a little better. Also, I add salt and pepper to the pork loin before it goes into the oven. I cube the potatoes - the leftovers are great with scrambled eggs the morning after!
Date published: 2007-11-11
Rated 5 out of 5 by from A real crown pleaser and so easy! A real crown pleaser and so easy! We tried the parmesan fries for our Easter dinner and they were a huge hit. I used new potatoes and cut them into 8ths. For our crowd, I used 3 egg whites, 3/4 cup of parmesan and 2 tsp garlic salt. I also sprinkled Italian seasoning over the tops with a touch of salt and pepper. The grandkids devoured them (even my picky eater) and the adults thought they were moist and delish. Will definitely try this again - next time with barbeque and these potatoes in lieu of potato salad. Easy easy recipe.
Date published: 2007-04-11
Rated 5 out of 5 by from I'm daring and often make something I've never made before to take to someone else and I always... I'm daring and often make something I've never made before to take to someone else and I always double to make for my family as well. In this case, I made this for a couple with two small children and a new baby. She now refers to me as a gourmet cook! I just have to laugh and thank you so very much. I'm making it again tonight with chicken breast instead of the tenderloin. Smells really good! I would give it 4 stars but 9 others' that ate it gave it 5 : )
Date published: 2007-05-13
Rated 4 out of 5 by from I found that the parmesian mixture was too thick to coat the potatoes evenly. I found that the parmesian mixture was too thick to coat the potatoes evenly. Also, the sauce for the pork roast seeped down to the bottom of the potatoes and burned. What didn't have the burned honey mixture on them tasted wonderful, though! Next time, I plan on tossing the potatoes with just the egg white and then sprinkling the cheese over them. I will also put the potatoes in a separate pan from the roast.
Date published: 2008-06-24
Rated 5 out of 5 by from Excellent! Excellent! We took the advice of previous reviewers and cooked the pork and fries in separate dishes to prevent fry sogginess. I also put the garlic salt & cheese in a bag & dipped the fries first, then shook them in the bag mixture. And we marinated the meat in the specified mixture before cooking. It's absolutely delicious. We've made the fries, alone, to go with other meats, as well.
Date published: 2009-02-15
Rated 5 out of 5 by from I cooked this for dinner last night and it was excellent. I cooked this for dinner last night and it was excellent. The pork was flavorful and fork-tender and the potatoes a nice change. It was a little difficult getting the potato wedges coated with the cheese mixture but other than that it was an easy meal to prepare, and I REALLY liked the one-dish aspect! I served a salad along with the pork and potatoes and everyone loved it.
Date published: 2007-03-28
Rated 5 out of 5 by from I also cooked the green beans in the oven at the same temp (15-20 minutes) with some olive oil and... I also cooked the green beans in the oven at the same temp (15-20 minutes) with some olive oil and seasoning.
Date published: 2012-03-13
Rated 4 out of 5 by from Although our fries didn't turn out very well (I don't think I sprayed the pan enough), the pork was... Although our fries didn't turn out very well (I don't think I sprayed the pan enough), the pork was wonderful! I sliced it into medallions and sauteed it on the stovetop. Just dumped the dressing/honey mixture into a pan, and cooked the pork in it, flipping every few minutes. It caramelized nicely and tastes so good! Use LOTS of spray for your potato pan!!!
Date published: 2008-02-26
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