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Sheet-Pan Parmesan-Pork Tenderloin and Sweet Potatoes
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Sheet-Pan Parmesan-Pork Tenderloin and Sweet Potatoes

1 Hour 19 Minutes
20 Min Prep
1 Hr 19 Min Cook
Healthy Living
Savor the flavor of this Sheet-Pan Parmesan-Pork Tenderloin and Sweet Potatoes dish. Make this Sheet-Pan Parmesan-Pork Tenderloin and Sweet Potatoes today!
What You Need
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4 servings
Original recipe yields 4 servings
1/2 cup KRAFT Olive Oil Vinaigrettes - Roasted Red Pepper, divided
1 pork tenderloin (1 lb.)
1 lb. sweet potatoes (about 2), peeled, cut into 1/2-inch pieces
1/2 lb. fresh green beans, trimmed
1/4 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
1
Pour 1/4 cup dressing over meat in shallow dish; turn to evenly coat all sides of meat with dressing.
2
Refrigerate 30 min. to marinate.
3
Heat oven to 425°F. Cover rimmed baking sheet with foil; spray with cooking spray. Reserve 1 Tbsp. of the remaining dressing for later use. Toss potatoes with remaining dressing; spread onto 1/3 of the prepared baking sheet.
4
Remove meat from marinade; discard marinade. Place meat next to potatoes.
5
Bake 15 min.
6
Stir potatoes. Toss beans with reserved dressing; place next to meat.
7
Bake 10 to 14 min. or until meat is done (145°F). Remove from oven. Sprinkle cheese over meat and vegetables. Let stand 3 min.
8
Slice meat. Serve with the vegetables.
Kitchen Tips
Substitute
Prepare using KRAFT Italian Vinaigrette Dressing.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 210mg
9%
Total Carbohydrates 25g
9%
Dietary Fibers 5g
18%
Sugars 6g
12%
Protein 27g
54%
Vitamin A
500%
Vitamin C
10%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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.
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