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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pork Tenderloin with Roasted Vegetables Recipe

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This recipe for Pork Tenderloin with Roasted Vegetables is from Keller Family Cookbook; 2nd Edition, 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:  
1 pork tenderloin (1 lb.)
1 env. SHAKE 'N BAKE Original Pork Seasoned Coating Mix*
1 lb. sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 cups)
1 lb. red potatoes, unpeeled, cut into 1/2-inch cubes (about 2 cups)
1 medium yellow onion, cut into 1-inch chunks
1/2 cup KRAFT Zesty Italian Dressing
Directions:
Directions:
PREHEAT oven to 450°F. Moisten meat with water. Shake off excess. Coat meat as directed on package (or in a gallon Ziploc bag with homemade coating.) Discard any remaining coating mix.

TOSS sweet potatoes, red potatoes and onion with dressing. Spread evenly into 15x10x1-inch foil covered baking pan; top with meat.

BAKE 25 to 30 minutes or until meat thermometer inserted in center of meat registers 160°F, stirring vegetables after 15 minutes. Let stand 5 minutes. Slice meat. Serve with vegetables.
Personal Notes:
Personal Notes:
*I make my own coating in a gallon Ziploc bag by using seasoned bread crumbs, grated Parmesan cheese, salt, pepper, and any other seasonings that I feel like throwing in.

 

 

 

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