Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
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
on 9/29/2011
15 min
50 min
4 servings
Magazine Acquisition

what you need

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

related collections

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email