From the kitchen of Stephanie Knewasser.  This
recipe was inspired by a meal kit I bought at Publix.
The first time I made it Scott commented, "I would
order this at a restaurant." It's been in our meal
rotation ever since.
Preheat oven to 375.

Drizzle a little
olive oil on bottom of a 16" x 12" baking
sheet.

Rub a:
1 lb pork tenderloin with
1 tsp Southwest seasoning
Place on oiled baking sheet.
Roast pork until internal temp is 145 (if it's a small cut
of meat, it could be ready in 20 minutes, if large could
be 45 minutes).

Cut
8 c of veggies (sweet onions, asparagus, green
beans, red/ yellow/ green peppers
, carrots, zucchini).

Combine veggies
with:
3 Tbsp olive oil
2 1/2 tsp roasted garlic herb seasoning

When pork internal temp reaches 145, add seasoned
veggie
s to the pork pan. Veggies should be single
layer, or they won't cook properly.

Bake 15 minutes
or until veggies are tender.
Let pork rest 3 minutes.

Microwave for 30 seconds:
1/4 c red raspberry jam
Pour melted jam over pork.
S
lice and serve.

Makes 4 servings.
"We were together. I forget the rest."
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Southwest Pork and Veggies from familyrecipesandmore.com