Taste of Texas Roast Pork Tenderloin and Vegetables
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 145145 cal |
| pro | 17 g17g pro |
| total fat | 5 g5g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 8 g8g carb |
| fibre | 2 g2g fibre |
| chol | 38 mg38mg chol |
| sodium | 187 mg187mg sodium |
| potassium | 394 mg394mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 99 iron |
| vit A | 1212 vit A |
| vit C | 4747 vit C |
| folate | 99 folate |
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.
Ingredients
- 2 tbsp chili powder 2 tbsp chili powder
- 1 tbsp packed brown sugar 1 tbsp packed brown sugar
- 2 tsp paprika 2 tsp paprika
- 1 tsp ground cumin 1 tsp ground cumin
- 3/4 tsp salt 3/4 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1/2 tsp garlic powder 1/2 tsp garlic powder
- 3 tbsp olive oil 3 tbsp olive oil
- 2 pork tenderloins , (about 2-1/2 lb/1.125 kg total)2 pork tenderloins, (about 2-1/2 lb/1.125 kg total)
- 1 zucchini , chopped1 zucchini, chopped
- 1 sweet red pepper , seeded and chopped1 sweet red pepper, seeded and chopped
- 1 onion , chopped1 onion, chopped
- 1 cup frozen corn 1 cup frozen corn
Preparation
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.
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.
Source : Canadian Living Magazine: September 2011
- Keywords : Dinner; Fall; Roast; Pork; Zucchini; Red pepper; Onions; Corn; 200 calories;
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