Taste of Texas Roast Pork Tenderloin and Vegetables

Author: Canadian Living

Roasting two pork tenderloins at once saves time later on. Eat one tonight, then refrigerate the second to make hearty sandwiches with tomatoes, lettuce and a bit of mayo later in the week.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: September 2011

Ingredients

  • 2 tablespoons chili powder
  • 1 tablespoon packed brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 2 pork tenderloins (about 2-1/2 lb/1.125 kg total)
  • 1 zucchini chopped
  • 1 sweet red pepper seeded and chopped
  • 1 onion chopped
  • 1 cup frozen corn

Method

In small bowl, whisk together chili powder, brown sugar, paprika, cumin, 1/2 tsp of the salt, half of the pepper and the garlic powder. Stir in 2 tbsp of the oil to make smooth paste. Rub all over pork; cover and refrigerate for at least 1 hour or for up to 24 hours.

Meanwhile, in large bowl, toss together zucchini, red pepper, onion, corn and remaining salt, pepper and oil.

Arrange pork and vegetables in lightly greased roasting pan; roast in 375°F (190°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about
40 minutes.

Transfer pork to cutting board; tent with foil and let stand for 10 minutes. Cover and refrigerate 1 of the tenderloins for later use. Slice and serve remaining pork with vegetables.

Nutritional facts Per serving: about

  • Sodium 187 mg
  • Protein 17 g
  • Calories 145.0
  • Total fat 5 g
  • Potassium 394 mg
  • Cholesterol 38 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Taste of Texas Roast Pork Tenderloin and Vegetables

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