Best 8 Fiesta Pork Tenderloin With Oven Roasted Vegetables Recipes
**Fiesta Pork Tenderloin with Oven-Roasted Vegetables: A Flavorful Fusion of Mexican and American Cuisines**
Prepare yourself for a culinary journey that blends the vibrant flavors of Mexican and American cuisines with our Fiesta Pork Tenderloin and Oven-Roasted Vegetables. This tantalizing dish showcases tender, juicy pork tenderloin marinated in a blend of zesty spices and herbs, including chili powder, cumin, garlic, and oregano. Roasted alongside the succulent pork are an array of colorful vegetables, such as bell peppers, zucchini, cherry tomatoes, and red onions, all tossed in a flavorful olive oil dressing. The result is a harmonious symphony of tastes and textures that will tantalize your taste buds. Join us as we embark on a step-by-step guide to creating this delightful meal.
ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES
How to roast pork tenderloin recipe with time for how long to bake. Herb and garlic rub and harvest vegetables - onion, carrots, potatoes, eggplant mushrooms.
Provided by Steve Cylka
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
- Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
- Trim the pork tenderloin of any excess fat and membrane.
- Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
- Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
- Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
- If desired, garnish with minced fresh parsley.
- Serve.
Nutrition Facts : Calories 440 kcal, Carbohydrate 39 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1309 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
FIESTA PORK TENDERLOIN WITH ROASTED VEGETABLES
Pork tenderloin and baking potatoes prepared with green or red bell peppers and fajita seasoning mix spark this pork roast of tenderloin with zesty Mexican flavors. From the Ortega website, this is one of my favorites. To make it even easier, I actually cook it in the crock pot instead of the oven. Turns out moist and flavorful!
Provided by Rottmom
Categories One Dish Meal
Time 49m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 364.8, Fat 16.2, SaturatedFat 4.1, Cholesterol 112.3, Sodium 87.5, Carbohydrate 17.1, Fiber 2.2, Sugar 2.9, Protein 36.7
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.
FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES
Garnish this wonderfully seasoned roast pork accompanied by a medley of seasoned vegetables with salsa and sour cream.
Provided by Allrecipes Member
Time 1h5m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 24.9 g, Cholesterol 49.1 mg, Fat 9.7 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 2 g, Sodium 902.2 mg, Sugar 5 g
FIESTA PORK TENDERLOIN WITH OVEN-ROASTED VEGETABLES
Garnish this wonderfully seasoned roast pork accompanied by a medley of seasoned vegetables with salsa and sour cream.
Provided by Allrecipes Member
Time 1h5m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 24.9 g, Cholesterol 49.1 mg, Fat 9.7 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 2 g, Sodium 902.2 mg, Sugar 5 g
PORK TENDERLOIN WITH ROASTED VEGETABLES
Bake pork tenderloin and sprinkled it with rosemary, sage, salt and pepper - a delicious dinner ready in less than an hour and served with roasted vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork. Place carrots, potatoes, onion and garlic around pork. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
- Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160° and pork is slightly pink in center. Serve pork with vegetables and garlic.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg
ROASTED PORK TENDERLOIN WITH VEGETABLES
Roast pork tenderloin and vegetables together in the same pan for an easy one-dish dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
- Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
- Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.
Nutrition Facts : Calories 320, Carbohydrate 21 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g
Tips:
- Prep your vegetables first: Since the vegetables take longer to cook than the pork tenderloin, it's best to get them started first. This will ensure that they're tender and cooked through by the time the pork is done.
- Slice the pork tenderloin against the grain: This will help to make the meat more tender and easier to chew.
- Don't overcrowd the pan: When searing the pork tenderloin, be sure to give it enough space in the pan so that it can brown evenly. If you overcrowd the pan, the meat will steam instead of sear.
- Use a meat thermometer: The best way to ensure that the pork tenderloin is cooked to perfection is to use a meat thermometer. Insert the thermometer into the thickest part of the meat and cook until it reaches an internal temperature of 145 degrees Fahrenheit.
- Let the pork rest before slicing: Once the pork is cooked, let it rest for a few minutes before slicing. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
This fiesta pork tenderloin with oven-roasted vegetables is a delicious and easy-to-make meal that's perfect for any occasion. The pork is tender and flavorful, and the vegetables are roasted to perfection. This dish is sure to please everyone at your table!
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