Ingredients Jump to Instructions ↓

  1. 1 tsp chili powder

  2. 1 tsp ground cumin

  3. 1 tsp garlic powder

  4. 1 tsp Italian seasoning

  5. 1 tsp plus 1/2 tsp salt

  6. 3 tsp plus 1 Tbsp oil

  7. 1 pkg (about 21/2 lb) pork tenderloins (pkg includes 2 tenderloins)

  8. 2 small bell peppers, cut in 1-in. pieces

  9. 1 medium zucchini, cut in half lengthwise, sliced crosswise in 1-in.-wide pieces

  10. 1 red onion, cut in

  11. 8 wedges

  12. 1/4 tsp pepper

Instructions Jump to Ingredients ↑

  1. 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).


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