Fiesta Pork Tenderloin with Oven-Roasted Vegetables Pork tenderloin and baking potatoes prepared with green or red bell peppers and fajita seasoning mix spark this pork roast of tenderloin with zesty Mexican flavors. Serve with a crisp green salad dressed in a light vinaigrette.
Serves: 4 Prep. time: 9 minutes Cooking time: 40 minutes - 1 1/2 pounds pork tenderloin - 2 small baking potatoes, quartered - 2 small green and/or red bell peppers, sliced - 1 medium onion, coarsely chopped - 2 tablespoons vegetable oil - 1 package (1.25-oz.) ORTEGA® Fajita Seasoning Mix - Garnish, with salsa and sour cream PREHEAT oven to 400 degrees F. Line roasting pan or 15x10-inch jelly-roll pan with foil. PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin. BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170 degrees F and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
