From the kitchen of Stephanie Knewasser
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.
NOTES
- 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.”
- The carrots take longer to cook than the other veggies. I needed to cook the veggies another 10 minutes. -AnnMarie