Roasted Pork Tenderloins and Vegetables

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

Ingredients

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

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
344.6
Calories from Fat
90
% Daily Value
Total Fat
9.0g
14%
Saturated Fat
1.7g
8%
Trans Fat
0g
Cholesterol
73.7mg
25%
Sodium
300.9mg
12%
Total Carbohydrate
39.9g
13%
Dietary Fiber
2.9g
12%
Sugars
20.8g
Protein
25.0g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
11%
11%
Calcium
4.30%
4%
Iron
10.40%
10%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.