Holiday Stuffed Pork Loin
35 MINS
4 servings
Sheet Pan Southwest Tenderloin with Veggies
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Sheet Pan Southwest Tenderloin with Veggies
30 MINS | 4 servings
Ingredients:
For the veggies:
- 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 red onion, cut into 1 –inch cubes
- 2 ears of corn, cut into thirds
- 3 jalapenos, sliced or 4 serrano pepper, keep whole
- 1 container of grape tomatoes
- ¼ cup olive oil
- 1 Tbsp. fresh minced garlic
- 1 Tbsp. chili powder
- Salt and pepper, to taste
Preparation:
- Preheat oven to 375°F. Spray a cooking sheet pan with spray.
- Remove marinated tenderloin from packaging and place on prepared pan.
- In a bowl, place cut vegetables toss with olive oil, garlic, chili powder, salt and pepper.
- Place veggies around the tenderloin and put the pan in the oven.
- Roast for 25-30 minutes. Turn oven on HIGH broil. Broil the veggies and tenderloin until caramelized. Approximately 5 minutes.
- Remove from oven. Allow tenderloin to rest for 3-5 minutes before slicing.
Serving suggestions:
Flour or Corn tortillas, Queso fresco cheese- crumbled, cilantro leaves, sour cream, lime wedges. Rice and black bean as a side dish or a salad.
Recipe created by Hatfield’s executive chef, Chef Jen.
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