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Main dishes

Pork Tenderloin with Roasted Vegetables

Pork Tenderloin with Roasted Vegetables recipe
photo by:kraft
TIP: mix it up by changing out the veggies. We've used zucchini, butternut squash, & cauliflower with the sweet potatoes.
posted by
dr_petty
on 9/29/2011
time
prep:
15 min
total:
50 min
servings
total:
4 servings
Magazine Acquisition

what you need

1
 pork tenderloin (1 lb.)
1
env.  SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1
lb.  sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 cups)
1
lb.  red potatoes, unpeeled, cut into 1/2-inch cubes (about 2 cups)
1
medium  yellow onion, cut into 1-inch chunks
1/2
cup  KRAFT Zesty Italian Dressing

Make It

PREHEAT oven to 450°F. Moisten meat with water. Shake off excess. Coat meat as directed on package. Discard any remaining coating mix.

TOSS sweet potatoes, red potatoes and onion with dressing. Spread evenly into 15x10x1-inch baking pan; top with meat.

BAKE 25 to 30 minutes or until meat thermometer inserted in center of meat registers 160°F, stirring vegetables after 15 minutes. Let stand 5 minutes. Slice meat. Serve with vegetables.

Kraft Kitchens Tips

Great Substitute
Prepare as directed, substituting butternut or acorn squash for the sweet potatoes.
Pork Tenderloin with Roasted Sweet Potatoes
Prepare as directed, substituting sweet potatoes for red potatoes.
K:41340v0:56631

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