Roast Pork Tenderloin and Vegetables

Position racks to divide oven in thirds. Heat to 450°F. Line 2 large rimmed baking sheets with foil (for easy cleanup); coat with nonstick spray.2. Mix chili powder, cumin, garlic powder, Italian seasoning and 1 tsp salt in a small bowl. Stir in 3 tsp oil. Rub on both tenderloins. Place 1 tenderloin to one side of a baking sheet, vegetables on the other side of the sheet. Sprinkle vegetables with the 1 Tbsp oil, the 1⁄2 tsp salt and the pepper. Mix to coat; spread in a single layer. Put other tenderloin on other sheet.3. Roast 25 to 30 minutes, switching position of pans halfway through roasting and turning vegetables twice, until a meat thermometer inserted in tenderloins registers 160°F and vegetables are tender. Let 1 tenderloin rest 5 minutes. Slice and serve with the vegetables. Cool, wrap and refrigerate remaining tenderloin (for June 7).