Roast Pork Tenderloin With Vegetables

• 1 1/2 to 2 lb. pork tenderloin
• 1 large red bell pepper, cut in 2-inch chunks
• 1 large sweet onion, cut in wedges
• 1 lb. mushrooms, sliced
• 1 1/2 lb. short-cut baby carrots
• 1 (16 oz.) can tomatoes, stewed and sliced
• olive oil spray or 3 Tbsp. olive oil
• 1/2 to 3/4 c. white wine
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano (dried), crushed
• 1/2 tsp. coarse black pepper
• 1/4 tsp. salt
• 1/2 tsp. sweet paprika (Hungarian)
• 1/2 c. bottled Key lime juice

1. Salt and generously pepper pork tenderloin.
2. Mix together lime juice and wine.
3. Pour over tenderloin.
4. Marinate in refrigerator for 30 to 45 minutes.
5. Reserve liquid.
6. Spray glass roasting pan with olive oil spritzer (or cover bottom of dish with 2 tablespoons olive oil).
7. Place tenderloin in center of roasting pan.
8. Place prepared vegetables on both sides of pork. Pour reserved marinade liquid over pork and vegetables.
9. Sprinkle salt, garlic powder, oregano, paprika and remaining black pepper.
10. Pour stewed tomatoes over mixture. Drizzle remaining tablespoon of olive oil over vegetables or give vegetables a quick spray of oil with spritzer.
11. Cover loosely with foil.
12. Roast in 450u0b0 oven for 2 to 2 1/2 hours.
13. Uncover for last 20 minutes.

pork tenderloin, red bell pepper, sweet onion, mushrooms, shortcut baby carrots, tomatoes, olive oil spray, white wine, garlic powder, oregano, coarse black pepper, salt, sweet paprika, lime juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53045 (may not work)