Hye Thyme Cafe: Southwestern Pork Tenderloin with Roasted Veggies

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Wednesday, October 6, 2010

Southwestern Pork Tenderloin with Roasted Veggies

I was visiting a friend and thumbing through her ginormous magazine collection when I ran across the original version of this recipe. It would be a great "starter dish" if you have a kid who is expressing an interest in cooking and wants to make dinner on their own for the first time. The upside is that it involves a ziplock bag and a foil-lined pan, so clean-up is a snap! The last time we had this, I used a turkey tenderloin rather than pork, and it worked equally well ... better according to my sister. I like them both but prefer the pork personally.

1 1/2 pound pork tenderloin
2 potatoes, sliced into steak fries (not too thick)
1 sm green bell pepper, seeded and cut into thick slices
1 sm red bell pepper, seeded and cut into thick slices
1 sm yellow bell pepper, seeded and cut into thick slices
2 med onions, quartered
1 c baby carrots or regular carrots cut in half and then into thin slices
2 T Olive Oil
1.25 oz pkg southwest seasoning
non-stick cooking spray

  1. Preheat oven to 400°. 
  2. Line roasting pan with foil and give it a shot of cooking spray. 
  3. Place tenderloin in zip-top bag with 1T olive oil and 3/4 of the seasoning. 
  4. Squish it around to distribute the seasoning, then give it a couple of good pounds with a meat mallet ... make sure you have squeezed the air out of the bag so it doesn't pop. :) 
  5. If you've got enough room for all of your veggies, go ahead and toss them in with the rest of the seasoning and olive oil and give it another squish to distribute the yumminess. 
  6. If you don't think there's enough room, just put the veggies in their own bag with the remaining oil and seasoning.
  7. I like to let everything marinate for a little while, so the flavor seeps in.
  8. Place the tenderloin in the center of your foil-lined pan and arrange the veggies around it. 
  9. Bake, stirring the veggies every now and again, for 40-45" or until tenderloin reaches an internal temp of 170° and the potatoes are tender. 
  10. Let stand for 5" before serving. 

** Too spicy for one of my nephews, so if that's a concern for you, just hold back some of the seasoning. **



  2. Well thank YOU for stopping by. I hope you come back often and find something new and interesting. :)


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