Pork Tenderloin with Zucchini and Red Peppers
penney lane kitchen
penney lane kitchen
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  • 2 lb Pork Tenderloin 3 green zucchini 3 yellow zucchini ½-1 purple onion 1 red poblano pepper (or jalapeno pepper) seeded garlic powder Italian Mix Spices cracked black pepper corn olive oil Instructions Cut up zucchini, red bell peppers and onions. Chop poblano pepper or jalapeno (seed- to reduce heat) Set Veggies to side in a bowl. Place Pork Tenderloin in 2 tablespoons of olive oil and set in a non stick pan, sprinkle with garlic powder and cracked pepper. (about 1 tsp each) Braise Pork Tenderloin in the 2 table spoons olive oil until brown on both sides, when you flip it over sprinkle with garlic and pepper again. Place in baking pan fat side up. Pour juices from pan into baking dish. Add Cut up veggies and chopped poblano pepper.(make sure some of the peppers are on top of the roast for flavoring) Add 1 tsp Italian spices to the veggies and little on roast if you like. Bake in oven 20 min per pound until minimum food safe temperature is reached see notes. 3.3.3070



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