Roasted Vegetable Salad with IdahoÂ® Potatoes and Pork Tenderloin
1/4 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper
1 12-ounce whole pork tenderloin
Olive oil cooking spray
3 8-ounce IdahoÂ® Potatoes – well scrubbed
2 6-ounce zucchini – stemmed
2 red bell peppers – stemmed and seeded
2 5-ounce onions – sliced into 1/2 inch rounds
6 ounces portobello mushroom caps – sliced
1/4 teaspoon salt
4 cups mixed salad greens – washed and drained
1/4 cup balsamic vinegar
3 ounces peppercorn goat cheese
Preheat oven to 500 degrees (note: do not set for broil). Move top oven rack to uppermost position in oven.
In a small bowl, combine cumin, garlic powder and black pepper. Place pork tenderloin on a clean counter or cutting board; with clean hands, rub spice mixture onto tenderloin. Lightly spray tenderloin and a baking pan with cooking spray; place pan into oven on the top rack. Roast tenderloin about 20 - 22 minutes until medium doneness (28 - 30 minutes for well done). When tenderloin is done, remove from oven and set aside.
While tenderloin is cooking, cut each potato lengthwise into eight wedges. Cut zucchini and red pepper the same way.
Line two large baking trays with heavy-duty aluminum foil. Spray foil with cooking spray. On one tray, arrange potato and zucchini wedges so they don’t overlap. On second tray, arrange red peppers (skin side down), onions and mushrooms, making sure vegetables aren’t crowded or overlapping. Spray vegetables on both trays lightly with cooking spray.
Place both trays in the oven to roast for 20 minutes. Remove the tray with the red peppers, leaving the tray with the potatoes in to roast another 15 minutes. Remove potato tray and sprinkle lightly with salt.
Thinly slice the pork tenderloin. To assemble the salads, place a cup of the greens on each of four plates and divide vegetables and pork slices evenly among the plates. Drizzle balsamic vinegar on the salads. If desired, top each serving with crumbled peppercorn goat cheese.