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1
Heat broiler.
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2
Cover rimmed baking sheet with foil; spray with cooking spray.
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3
Place first 5 ingredients on baking sheet.
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4
Broil, 4 inches from heat, 12 min.
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5
or until roasted, turning every 5 min.
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6
and removing ingredients from pan when tortillas are crisp and vegetables are roasted to desired doneness.
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7
Meanwhile, cook and stir bacon in large deep ovenproof skillet or Dutch oven until crisp.
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8
Remove bacon from skillet with slotted spoon; drain on paper towels.
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9
Discard all but 1 Tbsp.
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10
drippings from skillet.
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11
Add pork loin to drippings in skillet; cook 5 min.
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12
or until evenly browned, turning after 3 min.
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13
Heat oven to 350 degrees F. Blend broth, tortillas and all roasted vegetables except chiles in blender until smooth.
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14
Add to pork loin in skillet; cover.
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15
Bake 1-1/2 hours or until done (145 degrees F).
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16
Meanwhile, toss potatoes, chayotes and beans with dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
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17
Cover; bake 1 hour 15 min., uncovering after 45 min.
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18
Remove about 1/3 of the tomatillo sauce from skillet; blend in blender with roasted serrano chile until smooth.
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19
Pour into serving bowl.
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20
Spoon remaining sauce onto platter; top with pork loin.
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21
Surround with baked vegetables; sprinkle with bacon.
