From the kitchen of Stephanie Knewasser.  This
recipe was inspired by a meal kit I bought at Publix.
The southwest seasoned pork is topped with
raspberry sauce and served with garlic herb veggies
and potatoes.
Preheat oven to 375.
Drizzle a little olive oil on bottom of a baking sheet.

Rub a:
1 lb pork tenderloin with
1 tsp Southwest seasoning
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 (potatoes*, sweet onions,
asparagus, green beans, red/ yellow/ green peppers).

* Scrub and quarter potatoes.
Put a damp paper towel on a microwave safe plate.
Place quartered potatoes on damp paper towel.
Microwave for 4 minutes.

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

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

Bake 15 minutes.
Let pork rest 3 minutes.

Microwave for 30 seconds:
1/4 c red raspberry jam
Spread jam over pork.
Serve.

Makes 4 servings.
"No rain, no flowers."
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Southwest Pork and Veggies