Roasted Pork Tenderloins and Vegetables

1 hours Prep: 15 minutes Cook: 50 minutes

357 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	ears	corn
3	medium	sweet potatoes, or yams	peeled, cut up
1	large	onion
24	ounces	pork tenderloin	two 12 ounce loins
2/3	cup	apple jelly
2	tablespoons	vegetable oil
2	teaspoons	dry mustard
1/2	teaspoon	salt
1/4	teaspoon	black pepper

Directions

Heat oven to 450 degrees. Place corn in large bowl of warm water to partially thaw.

Place sweet potatoes and onion around sides of ungreased 15x10x1-inch baking pan.

In small saucepan, combine all glaze ingredients. Cook over low heat until melted and smooth, stirring constantly.

Brush about half of glaze mixture over vegetables.

Bake at 450 degrees for 25 minutes.

Remove pan 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 wuth remaining glaze.

Bake an additional 25 to 30 minutes or until pork is no longer pink in center and vegetables are tender.

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Nutrition Facts

Serving Size 300g

Amount per Serving

Calories 357 32% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 109mg	36%
Sodium 411mg	17%
Total Carbohydrate 22.0g	7%
Dietary Fiber 4.0g	15%
Sugars 7.0g
Protein 38.0g	76%

Vitamin A	329%		Vitamin C	35%
Calcium	6%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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All-Day-Long Potatoe Soup

As I have a large family, I tripled this recipe. Only, I added vegetables, bacon, and cheese. The potato flakes do help with texture but instead of milk, try heavy cream. It makes for a really good, hearty soup.

Reviewed by shelley1