1 1/2 pound pork tenderloin
2 potatoes, sliced into steak fries (not too thick)
1 sm green bell pepper, seeded and cut into thick slices
1 sm red bell pepper, seeded and cut into thick slices
1 sm yellow bell pepper, seeded and cut into thick slices
2 med 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 give it a shot of cooking spray.
- Place tenderloin in zip-top bag with 1T olive oil and 3/4 of the seasoning.
- Squish it around to distribute the seasoning, then 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. 🙂
- If you’ve got enough room for all of your veggies, go ahead and toss them in with the rest of the seasoning and olive oil and give it another squish to distribute the yumminess.
- If you don’t think there’s enough room, just put the veggies in their own bag with the remaining oil and seasoning.
- I like to let everything marinate for a little while, so the flavor seeps in.
- Place the tenderloin in the center of your foil-lined pan and arrange the veggies around it.
- Bake, stirring the veggies every now and again, for 40-45″ or until tenderloin reaches an internal temp of 170° and the potatoes are tender.
- Let stand for 5″ before serving.
** Too spicy for one of my nephews, so if that’s a concern for you, just hold back some of the seasoning. **