Roasted Pork Tenderloin and Vegetables

My husband and I joke around about all of the recipes that I try. I guess you could say that he my guinea pig when it comes to taste testing (for which I am very thankful). If he enjoys the dish we put it on the "top ten list." If not, he thanks me for dinner and I do not prepare the dish again. 

One dish that has been placed on our top ten list is a roasted pork tenderloin and vegetables dish. Once you have all of the ingredients and veggies prepared the prep for this dish is a fast and easy. I have made this dish several times and it always turns out great! 

Roast Pork Tenderloin

- 1/2 tsp chili powder

- 1/2 tsp ground cumin

- 1/2 garlic powder

- 1/2 tsp Italian seasoning

- 1/2 tsp salt

- 1 1/2 tsp oil

- 1 (1 1/4 lb)  pork tenderloin

Preheat oven to 450 degrees and secure foil to the top of a large baking sheet. Spray with nonstick spray. Mix chili powder, cumin, garlic powder, Italian seasoning, salt and oil in a bowl. Rub the mixture onto the tenderloin and place it on one side of baking sheet.

Roasted Veggies

- 2 small bell peppers cut in 1 inch pieces. 

- 1 med. zucchini, sliced in 1 inch slices and then cut in half

- 1 red onion cut in 8 wedges

- 1/4 tsp pepper

- 1/2 tsp salt

- 1 tbsp oil

Place cut vegetables in large bowl. Pour pepper, salt, and oil over vegetables and mix. Then spread vegetables on the other side of baking sheet in single layer.

Roast 25 to 30 minutes. Turn vegetables twice and cook tenderloin until the meat thermometer reads 160 degrees. Let meat rest for 5 minutes before serving.

I found this recipe in Woman's Day Magazine.  Check out their website for an entire month of recipes!

http://www.womansday.com/Recipes/Roast-Pork-Tenderloin-and-Vegetables