Create a family tradition of cooking and eating together. Also try this recipe using 1/2-inch pieces of butternut or acorn squash instead of sweet potatoes.

Pork Tenderloin with Roasted Sweet Potatoes

1 (1-pound) whole pork tenderloin
1 envelope SHAKE ‘N BAKE® Seasoned Coating Mix for Pork
3/4 to 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
(2 1/4 cups)
1/2 yellow onion, cut into 1-inch chunks
1/2 cup KRAFT® Zesty Italian Dressing
Chopped parsley, if desired

1. Heat oven to 450°F (230°C). Lightly moisten pork tenderloin with water; coat with seasoned coating mix. Set aside while preparing vegetables. Discard any remaining coating mix.
2. Meanwhile, in large bowl combine sweet potatoes, onion and dressing; toss to coat. Spread vegetables in 9 x 13-inch baking pan. Place pork on top of vegetables. Roast for 20 minutes or until meat thermometer inserted in center of pork reads 155°F (approximately 65°C), stirring vegetables once. Remove from oven. Let stand for 5 minutes.
3. Slice pork; serve with vegetables, sprinkled with chopped parsley, if desired.

Serves 4.

Nutrition Facts: Calories 550 calories Protein 29 grams Fat 16 grams Sodium 1230 milligrams Cholesterol 75 milligrams Saturated Fat 3 grams Carbohydrates 71 grams Fiber 6 grams

Recipe and photograph provided courtesy of Pork, Be Inspired®.