Fiesta Pork Tenderloin With Oven Roasted Vegetables Recipes

ROASTED PORK TENDERLOIN AND VEGETABLES

Steps:

• Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

FIESTA PORK TENDERLOIN WITH ROASTED VEGETABLES

Steps:

• PREHEAT oven to 400°F 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 and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired.
• CROCK POT DIRECTIONS: Preheat your crock pot on low while chopping vegetables. Spray the inside of the pot with cooking spray, place the meat in the bottom then layer the veg's around it. Cook on low for about 6-8 hours.

FIESTA PORK TENDERLOIN WITH OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees. Line roasting 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 the tenderloin. Bake, stirring vegetables half way through for 40-45 minutes, or until pork and potatoes are ready. Let stand for 5 minutes.

PORK TENDERLOIN WITH ROASTED FALL VEGETABLES

Steps:

• Heat broiler. On a cutting board, sprinkle a generous pinch of salt over garlic and drag the blade of a knife at an angle across mixture until a paste forms. Transfer garlic paste to a small bowl and whisk in 2 teaspoons oil. Place pork on a broilerproof rimmed baking sheet. Rub all over with garlic oil and season with salt and pepper. Broil until browned, about 10 minutes, flipping once. On another rimmed baking sheet, toss together brussels sprouts, parsnips, onions, thyme, and 2 tablespoons oil; season with salt and pepper.
• Reduce heat to 450 degrees, with racks in upper and lower thirds. Roast vegetables on bottom rack and pork on top rack, about 10 minutes (a thermometer should read 145 degrees when inserted in center of pork). Remove pork from oven, transfer to a cutting board, and tent with foil. Transfer vegetables to top rack and roast until tender and browned in spots, 15 minutes. Remove from oven; toss with lemon juice. Refrigerate half of 1 tenderloin for another use. Thinly slice remaining pork; serve with vegetables.

FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES

Steps:

• PREHEAT oven to 400 F. Line roasting pan or 15 x 10-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. and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired with salsa and sour cream.

FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES

Steps:

• PREHEAT oven to 400 F. Line roasting pan or 15 x 10-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. and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired with salsa and sour cream.

FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES

Steps:

• PREHEAT oven to 400 F. Line roasting pan or 15 x 10-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. and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired with salsa and sour cream.

FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES

Steps:

• PREHEAT oven to 400 F. Line roasting pan or 15 x 10-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. and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired with salsa and sour cream.

FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES

Steps:

• PREHEAT oven to 400 F. Line roasting pan or 15 x 10-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. and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired with salsa and sour cream.

PORK LOIN ROAST WITH ROASTED ROOT VEGETABLES

Steps:

• Roast: Place roast on rack in a roasting pan.
• Rub crushed garlic over roast.
• Brush roast with olive oil, sprinkle with herbs.
• Cover and refrigerate for at least two hours.
• Sprinkle roast with salt and pepper.
• Bake at 500º for 15 minutes.
• Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
• Vegetables: Combine all ingredients in a ziplock bag, toss well.
• Place Vegetables around pork after you have reduced the heat to 325º.
• Bake until roast is done.
• Serve with the pan juices.

OVEN-ROASTED PORK AND VEGETABLES

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
• In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
• Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.

STUFFED FIESTA PORK TENDERLOIN #RSC

Steps:

• Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
• Preheat oven to 400 degrees.
• Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
• Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher's cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
• Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
• Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.