Toss raw cubed pork on the baking sheet and 3 simple pantry staples to get a meal so delicious your husband will be begging for more.

This little sheet pan pork recipe is the kind of thing I lean on when the day’s been long and I don’t want a lot of fuss, just good food. It starts with raw cubed pork tossed right on a baking sheet with a thick, amber-colored glaze made from three pantry staples most Midwestern kitchens have on hand. The cubes roast up tender with caramelized edges and a sweet-savory shine that reminds me of the easy oven suppers my mother used to throw together after chores were done. It’s simple enough for a weeknight, but tasty enough that your husband will be hovering by the oven, asking when supper’s ready and going back for seconds.

Serve these glazed pork cubes hot from the oven with fluffy mashed potatoes or buttered egg noodles to soak up the extra sauce. A simple side of green beans, corn, or a tossed salad balances the richness nicely. If you like, add warm dinner rolls or sliced bread for dipping into the pan juices. Leftovers make a fine next-day lunch spooned over rice or tucked into a soft roll for an easy sandwich.

Servings: 4

2 pounds raw pork, cut into 1-inch cubes

Preheat your oven to 400°F (200°C). Line a large metal baking sheet with foil for easy cleanup, then lightly grease the foil.

Spread the raw cubed pork out in a single layer on the prepared baking sheet. The pieces should have a little space between them so they roast instead of steam.

In a small bowl, stir together the ketchup, brown sugar, and soy sauce until you have a smooth, thick amber-colored glaze.

Pour the glaze evenly over the raw pork cubes right on the baking sheet. Use a spoon or clean hands to toss the pork until every piece is well coated and glossy, then spread the cubes back into a single layer.

Place the baking sheet on the middle rack of the preheated oven and bake for 15 minutes.

After 15 minutes, carefully remove the pan and gently stir and flip the pork cubes so they cook evenly and the glaze doesn’t burn in one spot. Spread the cubes back out again.

Return the pan to the oven and bake for another 10 to 15 minutes, or until the pork is cooked through (no pink in the center) and the edges are caramelized. Total time will be about 25 to 30 minutes, depending on the size of your cubes.

If you’d like a bit more browning, switch the oven to broil for 2 to 3 minutes at the end, watching closely so the glaze doesn’t scorch.

Remove the baking sheet from the oven and let the pork rest for 5 minutes. Spoon any extra glaze from the pan over the top before serving.

For a little heat, stir 1/4 to 1/2 teaspoon of crushed red pepper flakes or a dash of hot sauce into the glaze. If you prefer a smokier flavor, swap part of the ketchup for barbecue sauce, or use a smoky-style ketchup if you have it. You can also add 1 teaspoon of dry mustard or a splash of apple cider vinegar to brighten the sauce if your family likes a tangier bite. If your pork cubes are very lean, drizzle a tablespoon of vegetable oil over the meat before glazing to keep them extra moist. This same method works nicely with cubed chicken thighs; just start checking for doneness a few minutes earlier. To stretch the meal, scatter thick-sliced onions or chunks of bell pepper on the sheet pan with the pork before tossing with the glaze—they’ll roast in the juices and make a hearty one-pan supper.