Comida Kraft
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  • Tuscan-Roasted Vegetable & Pork Tenderloin Bake

Tuscan-Roasted Vegetable & Pork Tenderloin Bake

Prep Time
15
min.
Total Time
45
min.
Servings

4 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Feel good about serving this satisfying dish made with lean meat and vegetables to your friends and family. As a bonus, the sweet potatoes are rich in vitamin A.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 360
Total fat 12g
Saturated fat 2.5g
Cholesterol 65mg
Sodium 820mg
Carbohydrate 35g
Dietary fiber 4g
Sugars 13g
Protein 27g
% Daily Value
Vitamin A 130 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 15 %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

Tuscan-Roasted Vegetable & Pork Tenderloin Bake is rated 5.0 out of 5 by 3.
  • 2016-07-24T09:59CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_112396, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from Fantastic. Fantastic. Noone but me in household like sweet potatoes unless candied. So in Nov & Dec I buy white sweet potatoes, half peeled & half unpeeled, cut in half legnthwise, blanch 90 sec. & freeze. Partual defrost, cut to sesired size & use. They all think it's white potatoes. Of course they have to be mashed or mixed with something else.
Date published: 2012-04-12
Rated 5 out of 5 by from This was delicious! This was delicious! I used regular baking potatoes instead of sweet potatoes and it was still wonderful! Love the cooked apples in the veggies! Yum! Will definitely make this one again!
Date published: 2012-04-21
Rated 5 out of 5 by from This was excellent. This was excellent. I used pork chops rather than tenderloin since i couldn't get a small tenderloin at the store.
Date published: 2012-04-11
  • 2016-07-24T09:59CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_112396, PRD, sort_relevancy
  • clientName_khcrm

K:56084v1:112396

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