Back to Southwest Pork Tenderloin

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Southwest Pork Tenderloin Recipe

Southwest Pork Tenderloin Recipe

When living in Europe, I missed classic Southwestern flavors. Using what I had, I made spicy pork tenderloin and it's been a staple ever since. —John Cox, Seguin, Texas
TOTAL TIME: Prep: 10 min. Bake: 25 min. + standing YIELD:8 servings

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 2 tablespoons canola oil
  • 1 envelope taco seasoning
  • 3 medium limes, cut into wedges

Directions

  • 1. Preheat oven to 425°. Rub tenderloins with oil; sprinkle with taco seasoning. Place on a rack in a shallow roasting pan.
  • 2. Roast 25-30 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 10 minutes before slicing. Squeeze lime wedges over pork. Yield: 8 servings.

Nutritional Facts

3 ounces cooked pork equals 184 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 446 mg sodium, 6 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Reviews for Southwest Pork Tenderloin

Sort By :
MY REVIEW
Reviewed Apr. 3, 2016

"I usually use a convection oven which would explain difference in cooking time. Thanks for the feed-back."

MY REVIEW
Reviewed Jan. 27, 2014

".."

MY REVIEW
Reviewed Jan. 27, 2014

"Good flavor but mine also was not done in the recommended time. It took an additional 15 minutes to cook it to 145 degrees. I would suggest cooking it at 425 for 25-30 minutes."

MY REVIEW
Reviewed Jan. 7, 2014

"My family found this to be a very tasty dish, and have asked me to make it again. I thought it was a pretty easy recipe with only four ingredients. However, I did encounter a problem in that it simply was NOT done in the recommended 20-25 minutes; it had only gotten to 130 degrees. I put it back in the oven for another 10 minutes, then let it stand for the 10 minutes under foil. We still weren't satisfied about it being done since it looked pinkish, so we microwaved the slices after cutting."

Loading Image

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.