I am a huge fan of a sheet pan dinner. Easy cooking, easy clean-up. Anything that roasts or bakes is perfect for this type of meal. I made a roasted pork loin that I butterflied (which just means to cut open/split and spread out/flatten), put a bread stuffing in the middle, folded over and tied up. I roasted the pork loin with brussels sprouts and bacon. (what goes better with pork than bacon?)
The pork could be stuffed with anything, a fruit compote, sliced apples, cooked sausage, roasted red peppers and mozzarella cheese……
Once filled, roll up and tie with cooking twine- this holds the meat and stuffing together and helps is cook at an even temperature. Pork cooks to 160, so I test my loin after 20 minutes at 350. The middle hits 140. I give it another 5-6 minutes and at 155 I pull it out, cover with foil and let it rest. The carry over temperature will bring it up to 160.
Turn oven up to 425
I par-boil the brussels sprouts, trim and slice them and place them on a sheet pan with 3 slices chopped bacon, salt/pepper. I suggest spraying the pan with a cooking spray first. Roast the sprouts till you smell them or about 20 minutes.
Dinner is served!