Recipes

Southwestern Pork Tenderloin with Roasted Vegetables

Dinner  Oven  Pork  Southwestern US 

• Cooking Time: 45 min
• Servings: 4
• Preparation Time: 10 min
• 1 1/2 pound pork tenderloin
• 2 potatoes, sliced into steak fries
• 1 small green bell pepper, seeded and cut into thick slices
• 1 small red bell pepper, seeded and cut into thick slices
• 1 small yellow bell pepper, seeded and cut into thick slices
• 2 medium onions, quartered
• 1 c baby carrots or regular carrots cut in half and then into thin slices
• 2 T Olive Oil
• 1.25 oz pkg southwest seasoning
• non-stick cooking spray

Preheat oven to 400.

Line roasting pan with foil and spray with non-stick cooking spray.

Place tenderloin in zip-top bag with 1T olive oil and 3/4 of the sw seasoning.

Give it a couple of good pounds with a meat mallet...make sure you have squeezed the air out of the bag so it doesn't pop. :)

Place veggies in a second zip-top bag with 1T olive oil and the rest of the sw seasoning.

Once everything has marinated for a little while, place the tenderloin in the center of your pan and arrange the veggies around it.

If you don't have time or want to bother letting it marinate for a while, you can just toss it all in one bag.

Bake, stirring vegetables every now and again, for 40-45 minutes or until tenderloin reaches an internal temp of 170° and the potatoes are tender.

Let stand for 5 min before serving.

*** Too spicy for some people. If that would include you, don't use the whole seasoning packet.

I saw a Nestle recipe in a magazine calling for taco seasoning. I couldn't "taste" a pork tenderloin with taco seasoning in my mind, so I changed it to use southwestern seasoning and ended up adding carrots, but that's pretty much the only difference, aside from my selection of peppers.

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Author: Nestle

Website Credit: http://www.familytime.com/recipe/ShowRecipe.aspx?recipeid=13322