Pork Tenderloin with Roasted Vegetables

4.2
(153) 121 Reviews
Prep Time
15
min.
Total Time
50
min.
Servings

4 servings

What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 480
% Daily Value
Total fat 13g
Saturated fat 2.5g
Cholesterol 65mg
Sodium 1090mg
Carbohydrate 59g
Dietary fiber 6g
Sugars 11g
Protein 30g
   
Vitamin A 330 %DV
Vitamin C 45 %DV
Calcium 6 %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

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  • KatieABrown | Sun, Jan 12 2014 2:06 PM

  • dr_petty | Thu, Sep 29 2011 9:40 AM

    TIP: mix it up by changing out the veggies. We've used zucchini, butternut squash, & cauliflower with the sweet potatoes.

  • ellekay7 | Wed, Jan 5 2011 8:45 PM

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