Pork Tenderloin with Roasted Sweet Potatoes
Try this recipe using butternut or acorn squash, too.
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
- Preheat 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.
- 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.
- Slice pork; serve with vegetables, sprinkled with chopped parsley, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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 National Pork Board.