Sheet Pan Southwest Tenderloin with Veggies

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30 MINS

4 servings

Sheet Pan Southwest Tenderloin with Veggies

30 MINS | 4 servings

Ingredients:

1 Hatfield Southwest Seasoned Tenderloin

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.