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Ingredientes
- 1 1/2 lb pork tenderloin
- 2 sm baking potatoes, quartered
- 2 sm green and/or possibly red bell peppers, sliced
- 1 med onion, coarsely minced
- 2 Tbsp. vegetable oil
- 1 x (1.25-ounce.) package fajita seasoning mix
Direcciones
- Garnish suggestions: ORTEGA Salsa Prima, lowfat sour cream PREHEAT oven to 400 F. Line roasting pan or possibly 15 x 10 inch jelly-roll pan with foil.
- PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning fold in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
- BAKE, stirring vegetables halfway through, for 40 to 45 min or possibly till tenderloin reaches an internal temperature of 170 F and potatoes are tender.
- Let stand for 5 min before serving. Garnish as desired.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1027g | |
| Calories 1181 | |
| Calories from Fat 370 | 31% |
| Total Fat 41.55g | 52% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.83g | |
| Cholesterol 420mg | 140% |
| Sodium 362mg | 15% |
| Potassium 3797mg | 108% |
| Total Carbs 53.8g | 14% |
| Dietary Fiber 7.3g | 24% |
| Sugars 6.19g | 4% |
| Protein 141.65g | 227% |
