Preheat oven to
425F. Grease a sheet pan. Rub pork tenderloin with 2 tablespoons
Natural Grapeseed Oil and 2 tablespoons Fajita Seasoning. Transfer to the
prepared sheet pan.
Toss potatoes and
bell peppers with 2 tablespoons Natural Grapeseed Oil, and remaining 1
tablespoon Fajita Seasoning. Arrange around the pork tenderloin on the sheet
pan.
Bake for about 30
minutes or until potatoes are tender and pork is cooked through:
145F.
Meanwhile, make
chimichurri by combining Cilantro Lime Seasoning, red wine vinegar, 1 tablespoon water,
and remaining 2 tablespoons Natural Grapeseed Oil. Let set while pork and
vegetables are cooking to allow flavors to develop.
Slice pork and return
to sheet pan. Drizzle chimichurri sauce all over pork and vegetables. Serve.
