In a small bowl, whisk together chili powder, brown sugar, paprika, cumin ,1/2 tsp 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 a large bowl, toss together zucchini, red pepper, onion, corn and remaining salt, pepper and oil. Arrange pork and vegetables in a lightly greased roasting pan; roast in 375 F 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.
Originally Submitted
9/25/2011
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