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Main dishes

Tuscan-Roasted Vegetable & Pork Tenderloin Bake

Tuscan-Roasted Vegetable & Pork Tenderloin Bake recipe
photo by:kraft
A better-for-you dish that combines succulent pork with hearty sweet potatoes and chunks of baked apple, plus a marinade inspired by old-world flavors.
15 min
45 min
4 servings
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What You Need

cups  coarsely chopped mixed celery, red onions and sweet potatoes
cup  KRAFT Tuscan House Italian Dressing
Tbsp.  KRAFT Grated Parmesan Cheese
 baking apple, coarsely chopped
 pork tenderloin (1 lb.), cut into 8 pieces
pkt.  SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

Make It

HEAT oven to 400ºF.

TOSS vegetables with dressing and cheese; spread onto bottom of parchment paper-lined 15x10x1-inch pan. Bake 15 min.

STIR in apples. Coat meat with coating mix as directed on package; add to pan.

BAKE 15 to 20 min. or until meat is done (145ºF) and vegetables are tender. Let stand 3 min. before serving.

Kraft Kitchens Tips

Special Extra
Add 1 tsp. chopped dried sage to the vegetable mixture before roasting.
Apple Varieties
Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.

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