One-Pan Roasted Pork Supper

Name: One-Pan Roasted Pork Supper
Prep time: 20 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 lb. sweet potatoes (about 2), peeled, cubed; 1 large red onion, cut into thin wedges; 1/2 cup KRAFT Lite CATALINA Dressing; 1-1/2 tsp. dried thyme leaves, divided; 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken; 1-1/2 cups water; 2 small pork tenderloins (1-1/2 lb.)

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Recipe by Kraft

Prep Time

20
min.

Total Time

1
hr.

5
min.

Servings

6 servings

Sunday night meets weeknight with this smart dish of tender pork, stuffing and sweet potatoes, all ready in one pan and with only 20 minutes of prep.

What You Need

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1 lb. sweet potatoes (about 2), peeled, cubed
1 large red onion, cut into thin wedges
1/2 cup KRAFT Lite CATALINA Dressing
1-1/2 tsp. dried thyme leaves, divided
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water
2 small pork tenderloins (1-1/2 lb.)

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Make It

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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 just until blended.
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 min. or until meat is done (145°F). Remove from oven. Let meat stand 3 min. before serving with the vegetables.

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Kitchen Tips
Nutrition

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 1/2 tsp. thyme; spread onto bottom of prepared 15x10x1-inch pan. Continue as directed.

Servings

6 servings

Healthy Living

Low fat
Low calorie
Good source of vitamin A or C
Generally Nutritious
Diabetes Center

Nutrition Bonus

Since this delicious, yet low-calorie and low-fat, meal is an excellent source of vitamin A from the sweet potatoes, you can feel good about serving it to your friends and family.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories	330

Total fat	5g
Saturated fat	1.5g
Cholesterol	60mg
Sodium	750mg
Carbohydrate	44g

Sugars	16g
Protein	26g
% Daily Value
Vitamin A	370 %DV
Vitamin C	15 %DV
Calcium	4 %DV
Iron	20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by WhitsEnd from My family loved this! 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...

Date published: 2008-02-27

Rated 4 out of 5 by Iris18 from After reading some of the other comments I decided to try this recipe. After reading some of the other comments I decided to try this recipe. I am a full time working mother of a soon to be 3 y.o. So, I typically need recipes I can make quickly or make ahead of time and reheat during the week. I decided to make this on a Sunday for consumption on Monday night. I followed others suggestions and put some of the Catalina dressing on the meat while cooking. I also bought a pork tenderloin that was already seasoned (peppercorn). On Monday night, I reheated the dish in the oven, but I covered it with foil so it would not dry out. It was very good and my husband said it was a keeper. So, for those of you looking for a make ahead recipe, this one works well. Enjoy :)

Date published: 2007-02-02

Rated 4 out of 5 by Mibird99 from This is a very easy and delicious recipe. This is a very easy and delicious recipe. I'm not a fan of sweat potatoes, so I used regular potatoes. I also chopped up the onion so my boyfriend, who is not a fan of onions, would eat them. Next time I make it I will definitely use a pre seasoned pork tenderloin. I've never liked Catalina dressing, but I ate the left over potatoes and onion alone with the Catalina dressing the next day, and it was very good. I will be making this recipe again!

Date published: 2007-11-13

Rated 5 out of 5 by jerzgirl192 from Made this for dinner tonight & was very pleasantly surprised. Made this for dinner tonight & was very pleasantly surprised. This meal was absolutely delicious! My hubby raved about it. Followed the recipe exactly & wouldn't change a thing. I used a small pork loin roast sliced into 5 slices about 1 inch thick. The sweet potatoes and red onions tossed with the catalina dressing was amazing. We have enough left over for another meal. This recipe is a keeper. Will definately make again!

Date published: 2012-03-06

Rated 4 out of 5 by shelleycrowley from The food smelled so good. The food smelled so good. We are a family of 4, and my parents were over to watch the kids and they took a little pan home for them. It was a lot of food. I did cut the meat thin, just remeber to cut them about 2" instead of less then that it can become dry. My kids devoured the dinner and they are picky eaters. Thank you for the wonderful recipe. We are alway up for an adventure.

Date published: 2007-07-30

Rated 3 out of 5 by GPdogma from My vegetables took up most of the baking pan. My vegetables took up most of the baking pan. The stuffing would not have fit so I left it out and cook the pork in the middle of the sweet potato mixture. It tasted good, we liked it. But I think I prefer to grill the tenderloin. I would prepare the sweet potatoes again this way and maybe add carrots and bell peppers to the mix. The dressing makes a tasty marinade.

Date published: 2008-07-23

Rated 4 out of 5 by caitmar from This recipe was very good, my picky family enjoyed it at well. This recipe was very good, my picky family enjoyed it at well. Since my family doesn't like onions too much, I used chopped red instead of slices. Also I used a southwestern rub on the tenderloin and stuffing for pork. Taking the advice of others, I microwaved the potato's to make them softer. Will definitely do again!! Was told NOT to lose the recipe.

Date published: 2007-02-21

Rated 4 out of 5 by pjs0027 from Turned out better than expected from some of the reviews. Turned out better than expected from some of the reviews. I used chicken broth instead of water and put most of the stuffing on top of the pork. Nice mix of crunchy and "soggy". Good flavor and moist meat. Very picky husband gave it an "ok". Full disclosure though, he doesn't like sweet potatoes. Will make again and mix in some red potatoes for him.

Date published: 2008-06-14