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Roasted Pork Tenderloins & Vegetables

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Submitted by krikidigit

YIELD

4 servings

PREP

15 min

COOK

50 min

READY

1 hrs

Ingredients

6 6
EARS EARS CORN *
3 3
MEDIUM MEDIUM SWEET POTATOES, OR YAMS
peeled, cut up
1 1
LARGE LARGE ONIONS
24 693.6
OUNCES ML/G PORK TENDERLOIN
two 12 ounce loins
158
CUP ML APPLE JELLY *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 1E+1
TEASPOONS ML DRY MUSTARD
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML 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 15×10×1-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℉ (230℃) 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 357 32% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 411mg 17%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 76g
Vitamin A 329% Vitamin C 35%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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