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.
