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
- 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.
- 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.
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®.
