Walnut Crusted Pork Tenderloin with Balsamic Fig Sauce
35
6 servings
Sheet Pan Pork Cheesesteak
Sheet Pan Pork Cheesesteak
40 MINS | 6 - 8 servings
Ingredients:
- 1 Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin – cut into very thin strips
- 2 bell peppers (any color) – sliced
- 1 onion – sliced
- 12 oz sliced mushrooms
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz provolone cheese – sliced
- 8 hoagie rolls or buns – for serving
Preparation:
- Preheat oven to 375º F.
- Add the bell pepper, onion, mushrooms and olive oil to a large bowl and toss to combine.
- Season with salt & pepper.
- Pour the mixture onto a large sheet pan.
- Add the sliced Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin and bake for 25 minutes.
- Remove from oven and add the sliced provolone. Return to oven for 2 – 3 minutes, until cheese melts.
- Stir the mixture to coat the meat and veggies with cheese.
- Serve on hoagie rolls.
Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.
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