Smoky Grape and Tomato Mushroom Roast

By KennyB07

Ingredients

• 1 tsp smoked paprika
• 3 tsbp olive oil, divided
• 2 Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin
• 1 pint grape tomatoes
• 4 medium poblano chiles, seeded and chopped
• 2 cups chopped onion
• 1 lbs whole mushrooms, cut in half

Details

Adapted from smithfield.com

Preparation

Step 1

1. Heat oven to 425°F. Heat 1 tablespoon oil in large skillet over high heat; brown pork on all sides. 2. Meanwhile, place tomatoes, chiles, onions and mushrooms on aluminum foil-lined baking sheet; drizzle with oil and lightly sprinkled with smoked paprika. 3. Place browned tenderloins on top of vegetables; roast 20 minutes until internal temperature reaches 150°F. 4. Reserve 1 pork tenderloin and half the vegetable mixture for the “Spicy Pork Thai Soup” recipe. Season remaining half of the vegetables with salt and pepper. Slice remaining pork tenderloin and serve over vegetables in shallow bowls. -