Roasted Pork Tenderloins and Vegetables

A savory and satisfying meal for six, and you’ll be surprised at how simple it is!

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Prep Time 20 min
Total Time 1 hr 15 min
Servings 6

Ingredients

Vegetables and Pork

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)

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 270mg; 270%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 5g 5% Sugars 28g 28% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 170%;
Vitamin C: 20%;
Calcium: 4%;
Iron: 15%;

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;