Pork Tenderloin Roasted with Vegetables

Pork Tenderloin Roasted with Vegetables

3 tablespoons olive oil – divided
1 12-ounce pork tenderloin
2 teaspoon plus 2 tablespoons pepper seasoning blend mix – divided
8 ounces whole fresh white mushrooms – halved if large (about 3 cups)
8 ounces new potatoes – halved or quartered (about 3 cups)
1 sweet red bell pepper – chunked (about 1 1/2 cups)
1 medium onion – cut in 8 wedges

Preheat oven to 450ºF. Coat a 15 × 12-inch roasting pan with 1 tablespoon of the oil. Rub pork with 2 teaspoon of the seasoning blend; place in prepared pan. In a large bowl, toss mushrooms, potatoes, bell pepper and onion with remaining 2 tablespoons of oil and the seasoning blend; add to roasting pan in a single layer. Roast, uncovered, stirring vegetables occasionally, until meat thermometer inserted in the pork registers 160ºF and the vegetables are tender, about 20 minutes. Cut pork into thin slices. Serve immediately.

YIELD 3-4 portions