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Pork tenderloin and baking potatoes prepared
with green or red bell peppers and fajita seasoning mix spark
this pork roast of tenderloin with zesty Mexican flavors. Serve
with a crisp green salad dressed in a light vinaigrette.
Fiesta Pork Tenderloin
with Oven Roasted Vegetables
- 1 1/2 pounds pork tenderloin
2 small baking potatoes, quartered
2 small green and/or red bell peppers, seeded and sliced
1 medium onion, coarsely chopped
2 tablespoons vegetable oil
1 (1.25-ounce) package taco seasoning mix
- Garnish suggestions: Salsa, sour cream
- Preheat oven to 400°F (205°C).
Line roasting pan or 15x10-inch jelly-roll pan with foil.
- Place tenderloin, potatoes, bell peppers,
onion, oil and seasoning mix in large heavy-duty plastic bag;
shake to coat. Place tenderloin in center of prepared pan. Arrange
vegetables around tenderloin.
- Bake, stirring vegetables halfway through,
for 40 to 45 minutes or until tenderloin reaches an internal
temperature of 170°F (75°C) and potatoes are tender.
Let stand for 5 minutes before serving. Garnish as desired.
Makes 4 servings.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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