Barbecued Pork Tenderloin with Seared Vegetables

1 tablespoon olive oil

½

teaspoon salt

¼

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 (see note)

Heat the oven to 425 degrees.

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

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

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

Serves four.

Cook's note: See KitchenScoop.com for our homemade Memphis-style "Fred's Red" barbecue sauce.

@Recipe nutrition:Nutrition values per serving: 289.5 calories (36 percent from fat), 9 g fat (2 g saturated), 26 g carbohydrates, 3.5 g fiber, 27 g protein, 75 mg cholesterol, 843.5 mg sodium.