Fajita Pork Tenderloin with Roasted Potatoes

Preheat your oven to 400°F (204°C).

Wash 2.25 lb of raw Yukon Gold potatoes and chop them into 1-inch cubes. Wash 6 raw bell peppers, slice them in half, remove the seeds and ribs, and slice them into 1/2-inch thick strips.

Trim any excess fat or silver skin from 2.25 lb of raw pork tenderloin, then dice the meat into 1-inch bite-sized cubes.

In a very large mixing bowl, combine the diced potatoes, sliced bell peppers, and diced pork tenderloin.

Drizzle 3 tbsp of canola oil over the mixture, then sprinkle with 3 tbsp of fajita seasoning, 1 tsp of salt, and 1/2 tsp of black pepper. Toss thoroughly until all ingredients are evenly coated in oil and spices.

Divide and spread the mixture in a single layer across two large baking sheets to prevent overcrowding and ensure even roasting.

Roast in the preheated oven for 25 to 30 minutes, tossing the ingredients halfway through, until the potatoes are tender and golden brown, and the pork is fully cooked through to an internal temperature of 145°F (63°C).

Remove from the oven and let the sheet pans rest for 5 minutes.

Portion out 1 serving for tonight's dinner: plate 6 oz of the cooked pork, 6 oz of the cooked potatoes, and 1 cooked bell pepper.

Allow the remaining food to cool completely, then set aside and store the reserved portions for Days 2-6 dinners: place 30 oz of cooked pork, 30 oz of cooked potatoes, and 5 cooked bell peppers into airtight meal prep containers and store in the refrigerator.