Budget Menu & Dirt Cheap Recipes Left Over Layering Roast Pork Tenderloin & Vegetables ~ Pork & Black Be

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      Roast Pork Tenderloin & Vegetables {recipe #1}
      1 tsp each chili powder, ground cumin, garlic powder and Italian seasoning
      1 tsp plus 1/2 tsp salt
      3 tsp plus 1 tbsp oil
      1 pkg (about 2 1/2 lb) pork tenderloins [pkg includes 2 tenderloins]
      2 small bell peppers, cut in 1-in pieces
      1 medium zucchini, cut in half lengthwise, sliced crosswise in 1-in pieces
      1 red onion, cut in 8 wedges
      1/4 tsp pepper
      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 the next recipe that you can use a couple of days later). Serves 4
      .
      Pork & Black Bean Salad {recipe #2}
      Slice tenderloin.

      Mix with a 16-oz can rinsed black beans, 2 sliced navel oranges and 1/2 cup scallions. Toss with bottled vinaigrette dressing. Serve on lettuce.

      Serves 4.

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Budget Menu & Dirt Cheap Recipes Left Over Layering Roast Pork Tenderloin & Vegetables ~ Pork & Black Be