Herbed Pork Tenderloin w/Mustard-Roasted Apples & PotatoesThe top prize in recipe writing goes to the “one-pan dinner.” I’m sure test kitchens have a party every time they finesse one of these -- and indeed they should.

The “one pan” is brilliant in the “Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes,” from the October/November 2015 issue of Fine Cooking. As a home cook, I want to make a delicious meal in a single pan in my oven: no stovetop, no pots, no skillets. “The whole thing makes your kitchen smell like a dream,” says the recipe. I giggled with delight.

Enjoy massaging the pork with all those fresh herbs: rosemary, sage, thyme. After 27 minutes in the oven, my pork reached its 145 degrees F. There’s Dijon mustard and brown sugar, but the pork was not too mustardy nor too sweet. Be generous with the sea salt at the end. The pork was succulent and perfect. Celebrate this one.

Red Potatoes (1.5 lbs.) = $1.86
Red Onion (1) = .39¢
Pork Tenderloins (1.97 lbs.) = $14.56
Mutsu Apples (2) = $1.15

PREP TIME: eat this meal after 90 combined minutes of effort
TASTE: succulent pork sits with trusty potatoes and apples

Next time, I want to enjoy the “Escarole & White Bean Salad with Swordfish,” from the January/February 2016 issue of Eating Well. Come back to my site next week, to see how minimal effort creates a wonderful meal…again.