One-Pan Roasted Pork Supper

photo by:kraft

Sunday night meets weeknight with this smart dish of tender pork, stuffing and sweet potatoes, all ready in one pan and with only 15 minutes of prep.

time

prep:

15 min

total:

1 hr 5 min

servings

total:

6 servings

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What You Need

lb. sweet potatoes (about 3), peeled, cubed

large red onion, cut into thin wedges

1/2

cup KRAFT Lite CATALINA Dressing

1-1/2

tsp. dried thyme leaves, divided

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2

cups water

small pork tenderloins (1-1/2 lb.)

Make It

HEAT oven to 375°F.

TOSS vegetables with dressing and 1/2 tsp. thyme; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 10 min. Meanwhile, mix stuffing mix and water.

CUT each tenderloin diagonally into thirds. Spoon vegetable mixture to sides of pan. Spoon stuffing down center of pan; top with meat and remaining thyme.

BAKE 45 to 50 min. or until meat is done (160°F).

Kraft Kitchens Tips

For Softer Sweet Potatoes

Roasted sweet potatoes have a firm texture. If you prefer a softer texture, microwave the cubed potatoes in microwaveable dish on HIGH 3 min. Toss with onions, dressing and thyme; spread onto bottom of 15x10x1-inch pan. Continue as directed.

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ewellla

posted:3/12/2008

I made this with Sweet Honey Catalina, and I also chopped up the onion so that my children would eat it. MIcrowaved the potatoes for 4 minutes on high (onion 1 minute). It was a hit with the whole family! Very Tasty.

nagidac

posted:3/1/2008

This was really tasty. We liked the slightly different taste the dressing gave it. Microwaving the potatoes before is a must or they will still be tough. The dressing underneath the pork was very soft while the rest was crisp so it meet everyone's preferences. I'll make it again.

whitsend

posted:2/27/2008

My family loved this! I was concerned after reading the hit and miss comments, but I did it just as the recipe called for, except a little less water - some of the stuffing turned out crunchy while the stuffing under the pork was soft. I also lightly salt-and-peppered the pork, and followed the Kraft tip for making the veggies softer - microwaved them before putting in the oven. I liked the Catalina dressing - it added a nice tang to go with the sweetness of the potatoes. I wouldn't change a thing - except making more! Good enough for guests! and nice way to get some sweet potatoes into the rotation...

a cook

posted:2/27/2008

We loved it. I used an oven bag. It helped keep the pork loin very moist. I added apple to the veg. I decreased the water in the stuffing as suggested...it was still very moist (almost soggy). The juice from the roast made it that way. Still good. I will definately make this again. Company loved it. Thanks

mriedel2

posted:2/21/2008

The family did not like this one, the red onion flavor is too strong and lasting, other than that it tastes like chicken and stuffing.

a cook

posted:2/12/2008

Good, but not a favorite

tsmerrn

posted:2/10/2008

This is a great recipe. Haven't cooked much with Catalina dressing and was supprised with the contrasting taste. Very eye pleasing presentation and really simple to make and follow. My kids enjoyed it, easy to pick off things they didn't like.

katie_humphries1

posted:1/30/2008

I used Sun dried tomato dressing instead of Catalina and it was very good! Also I used 2 thick pork chops sliced in half instead of the 1 tenderloin. I rubbed salt and pepper on them also. Yum! My husband never eats vegetables but he loved the sweet potatoes!

tstump1

posted:1/27/2008

We loved this. I will definitely be making this again. Lots of flavor, and a great way to use sweet potatoes. Delicious.

CarrieZ5

posted:1/23/2008

One of the best recipes I've ever made from the magazine. I did use French dressing because it's what I had, StoveTop cornbread stuffing, and 4 center cut pork chops instead. So delicious!