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.