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One Pan Southwestern Pork Tenderloin
One Pan Southwestern Pork Tenderloin is full of bold flavors. Simple, gorgeous, and delicious, this is the perfect meal to serve this holiday season.
Servings 4 -6 people
Calories 394kcal
Ingredients
Southwestern Rub
- 4 1/2 teaspoons salt
- 4 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 4 teaspoons cumin
- 1 tablespoon chili powder
- 1 tablespoon mexican oregano
Veggies and Pork
- 1 red pepper cut into 1-inch cubes
- 1 yellow pepper cut into 1-inch cubes
- 1 orange pepper cut into 1-inch cubes
- 1 purple onion cut into 1-inch cubes
- 3 jalapenos sliced
- 10 ounce grape tomatoes
- 1/4 cup olive oil
- 2 1/4 pounds Smithfield Prime Fresh Pork Tenderloin
- 3-4 tablespoons Southwestern Rub recipe above
Serving Suggestions
- cotija cheese
- cilantro
- sour cream
- corn tortillas
Instructions
- Preheat oven to 425 degrees F.
- Prepare Southwestern seasoning in a small mixing bowl. Add all of the seasoning ingredients and stir until well combined. Set aside.
- Add pork tenderloin and all of the vegetables to a large baking rimmed baking sheet. Drizzle with oil and sprinkle 3-4 tablespoons of the Southwestern seasoning over the pork tenderloin and vegetables. Toss to coat and rub to cover the pork tenderloin.
- Place into oven and bake until thoroughly cooked; about 25-30 minutes.
- Once the pork tenderloin is fully cooked turn the oven to high broil. Broil the veggies and pork tenderloin, this will give them a nice caramelization.
- Serve immediately with corn or flour tortillas, garnished with cilantro, sour cream, and cheese.
Nutrition
Calories: 394kcal | Carbohydrates: 18g | Protein: 55g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 165mg | Sodium: 143mg | Potassium: 1501mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2920IU | Vitamin C: 156.1mg | Calcium: 142mg | Iron: 7mg