Roasting two pork tenderloins at once saves time later on. Eat one tonight, then refrigerate the second to make hearty sandwiches with tomatoes, lettuce and a bit of mayo later in the week.
- Portion size 1 serving
- Credits : Canadian Living Magazine: September 2011
Ingredients
Method
In small bowl, whisk together chili powder, brown sugar, paprika, cumin, 1/2 tsp of the salt, half of the pepper and the garlic powder. Stir in 2 tbsp of the oil to make smooth paste. Rub all over pork; cover and refrigerate for at least 1 hour or for up to 24 hours.Meanwhile, in large bowl, toss together zucchini, red pepper, onion, corn and remaining salt, pepper and oil.
Arrange pork and vegetables in lightly greased roasting pan; roast in 375°F (190°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about
40 minutes.
Transfer pork to cutting board; tent with foil and let stand for 10 minutes. Cover and refrigerate 1 of the tenderloins for later use. Slice and serve remaining pork with vegetables.
Nutritional facts Per serving: about
- Sodium 187 mg
- Protein 17 g
- Calories 145.0
- Total fat 5 g
- Potassium 394 mg
- Cholesterol 38 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 9.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 12.0
- Vitamin C 47.0
