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Tuscan-Roasted Vegetable & Pork Tenderloin Bake

Tuscan-Roasted Vegetable & Pork Tenderloin Bake is rated 4.324324324324325 out of 5 by 37.
Prep Time
Total Time

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.


  • 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
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

Rated 5 out of 5 by from Had this for dinner yesterday (07/14/2009)! Had this for dinner yesterday (07/14/2009)! Easy to make and my husband said, "Yes, I'd like it again!". A true test for me. Thanks for all the great recipes. One thing, I spoke to one of your reps on the phone about my request. Can you possibly give us the option to enlarge the type when copying a recipe? Shhhhh, Pillsbury gives an option to make print larger before printing. Thank you.
Date published: 2009-07-14
Rated 5 out of 5 by from My family loved this dish. My family loved this dish. I used 2 apples and bit more dressing. I didn't have the correct pan so I used a large glass pan and put foil on the bottom. It took about 20 minutes longer to bake then on the recipe, but it was worth the wait. I did not have extra crispy Shake and Bake so I used Original pork Shake and Bake. Didn't seem to matter.
Date published: 2009-01-21
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 3 out of 5 by from This recipe was unusual and good BUT my husband & I both thought it was much too salty. This recipe was unusual and good BUT my husband & I both thought it was much too salty. I would cut the Shake'n Bake with some plain bread crumbs and reduce the parmesan cheese a little to improve it. It would be nice if the directions suggested the relative proportions of onion, celery, and sweet potatoes--- I used mostly sweet potatoes.
Date published: 2009-02-18
Rated 5 out of 5 by from This was surprisingly good! This was surprisingly good! It was much better than I thought and the sweet potatoes were so good w/ the dressing. Sweet and savory at the same time! The pork tenderloin was also very good and flavorful. I used one of the pre-marinated ones too.
Date published: 2009-03-16
Rated 5 out of 5 by from Yumm-o! Yumm-o! My family loved this! Tons of flavor. I used lite italian dressing b/c I had it on hand. I also added regular potatoes and some extra dressing. I too had to bake it an extra 10 minutes.I can't wait to make it again for company!
Date published: 2009-01-23
Rated 4 out of 5 by from This was an easy dish to make, and pretty tasty. This was an easy dish to make, and pretty tasty. My husband wasn't a fan of the apples, but I thought it was a nice accent. I brought some to work for lunch the next day, and I think it was even better the second time around!
Date published: 2009-04-05
Rated 3 out of 5 by from I used turkey cutlets and they worked wonderful. I used turkey cutlets and they worked wonderful. Wasn't a big fan of the apples. I used yukon potatoes, red onion and turnips - good medley. Vegetables could have been cooked a little more to get the full roasted flavor.
Date published: 2010-11-19
  • 2016-10-25T11:13CST
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