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
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
veggies 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.
Slice and serve.
Makes 4 servings.
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