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Roasted Pork Tenderloins and Vegetables

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  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 6
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A savory and satisfying meal for six, and you’ll be surprised at how simple it is!

Ingredients

Vegetables and Pork

6
ears 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)

Glaze

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

Garnish

Italian parsley, if desired

Directions

  • 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.

Expert Tips

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

No nutrition information available for this recipe.

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