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Raspberry Pork & Veggies



From the kitchen of Stephanie Knewasser



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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 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.