A savory and satisfying meal for six, and you’ll be surprised at how simple it is!
Vegetables and Pork
ears Green Giant™ Nibblers® frozen corn-on-the-cob
medium-size dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
large onion, cut into 8 to 12 wedges
pork tenderloins (3/4 lb each)
cup apple jelly
tablespoons vegetable oil
teaspoons ground dry mustard
teaspoon dried marjoram leaves
Italian parsley, if desired
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.
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.
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.
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.
One whole pork tenderloin is usually about 1/2 to 3/4 pound. For this recipe, 2 large or 3 small tenderloins will yield the 1 1/2 pounds necessary. There's no waste with pork tenderloin; it's very lean and tender.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.