Barbecued Pork Tenderloin with Seared Vegetables

1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound pork tenderloin
2 large zucchini squash
2 large onions
4 large carrots
1 cup barbecue sauce of choice, plus additional, if desired*

Preheat oven to 425 degrees F.

In a 12-inch skillet, heat oil over medium-high heat. Salt and pepper tenderloin and sear on all sides, about 5 minutes. Remove meat to a roasting pan lined with nonstick aluminum foil or plain aluminum foil sprayed with cooking oil spray.

Set skillet aside and prepare vegetables. Trim zucchini, and slice into quarters. Peel and quarter onion. Peel and quarter each carrot. Place skillet back over medium-high heat and sear the vegetables on cut (flat) sides, about 5 minutes. Place vegetables around tenderloin in prepared pan. Drizzle barbecue sauce over meat and vegetables.

Roast for 20 to 30 minutes or until an instant-read meat thermometer reaches 160 degrees F. Remove from oven and let stand for 10 minutes before slicing pork. Serve with vegetables and additional sauce, if desired.

* Notes

Click here for our homemade Memphis-style “Fred’s Red” barbecue sauce.

Approximate Values Per Serving: 289.5 calories (36% from fat), 9 g fat (2 g saturated), 75 mg cholesterol, 27 g protein, 26 g carbohydrates, 3.5 g dietary fiber, 843.5 mg sodium

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