Roasted Pork Tenderloins and Vegetables

 

6

ears Green Giant® Nibblers® frozen corn-on-the-cob

3

medium-size dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces

1

large onion, cut into 8 to 12 wedges

2

pork tenderloins (3/4 lb each)

2/3

cup apple jelly

2

tablespoons vegetable oil

2

teaspoons ground dry mustard

1

teaspoon dried marjoram leaves

1/2

teaspoon salt

1/4

teaspoon pepper

Italian parsley, if desired

• 1 Heat oven to 450°F. Place corn in large bowl of warm water to partially thaw. In ungreased 15x10x1-inch pan, arrange sweet potatoes and onion around sides.
• 2 In 1-quart saucepan, mix glaze ingredients. Cook over low heat, stirring constantly, until melted and smooth. Brush about half of glaze over vegetables. Roast uncovered 25 minutes.
• 3 Remove vegetables from oven. Turn vegetables in pan. Remove corn from water; place in pan with vegetables. Place pork tenderloins in center of pan. Brush pork and all vegetables with remaining glaze.
• 4 Return to oven; roast uncovered 25 to 30 minutes longer or until vegetables are tender, and pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Slice pork. Arrange pork and vegetables on platter. Garnish with Italian parsley.