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Nutrition Facts
Roasted Pork Tenderloin, Tangy Tomatillos & Veggies
Amount per Serving
Calories
355
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
111
mg
37
%
Sodium
 
422
mg
18
%
Potassium
 
1172
mg
33
%
Carbohydrates
 
15
g
5
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
38
g
76
%
Vitamin A
 
2721
IU
54
%
Vitamin C
 
91
mg
110
%
Calcium
 
70
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Pork Tenderloin, Tangy Tomatillos & Veggies

Servings: 4

Ingredients

  • 1 1/2 pounds whole pork tenderloin fat trimmed as needed
  • 2 1/2 cups about 6 large tomatillos, husks removed, cut in large chunks
  • 1 red bell pepper cut in chunks
  • 1 orange bell pepper cut in chunks
  • 1 small red onion cut in chunks
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • 1/4 teaspoon Cayenne pepper

Instructions

  • Preheat oven to 425 degrees. Line a large baking sheet with foil or parchment paper.
  • Add pork tenderloin and all the vegetables to the baking sheet. Drizzle with oil and sprinkle seasonings over the pork and vegetables and toss to evenly coat.
  • Bake until pork reaches an internal temperature of 145 degrees, about 20- 25 minutes.
  • Turn on broiler and broil on high until the tenderloin and vegetables are lightly browned, about 1 minute.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, improve hydration, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: meat, dairy-free, gluten-free, entrees

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