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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®.
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