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Tuscan Roasted Vegetables and Pork Tenderloin bake Recipe

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This recipe for Tuscan Roasted Vegetables and Pork Tenderloin bake is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups coarsely chopped mixed vegetables of your choice. Suggestions: potatoes, celery, red onions carrots, broccoli, cauliflower etc.
1/4 cup Kraft Extra Virgin oil Signature Tuscan Italian Dressing.
2 tbsp. grated Parmesan cheese
1 baking apple, coarsely chopped
1 lb. pork tenderloin cut into eight pieces
1 pouch shake'n bake extra crispy coating
Directions:
Directions:
Heat oven to 400ºF. Toss vegetables with dressing and cheese: spread onto large parchment papered shallow baking dish. Bake 15 minutes.
Stir apple into vegetable mixture. Coat meat and add to baking dish.
Bake until meat is cooked and vegetable tender. About 25 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Add 1 tsp of chopped dried sage to vegetables before roasting

 

 

 

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