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Glazed Pork Tenderloin with Roasted Vegetables
Glazed Pork Tenderloin with Roasted Vegetables

Glazed Pork Tenderloin with Roasted Vegetables

2 Review(s)
Healthy Living
Cook Minutes 50 Min
Prep : 15 Min Cook: 35 Min
This Glazed Pork Tenderloin with Roasted Vegetables entrée features a delicious glaze made with KRAFT Balsamic Vinaigrette Dressing and a little brown sugar. The pork, sweet potatoes and asparagus are all roasted in the oven at the same time making this a fix-and-forget dinner.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pork tenderloin (1 lb./450 g)
3/4 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground cumin
1 lb. (450 g) sweet potatoes (about 2), cut into 1/2-inch-thick slices
1 lb. (450 g) fresh asparagus spears, ends trimmed
1/4 cup Kraft Balsamic Vinaigrette Dressing
2 Tbsp. brown sugar
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How do I make it ?
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Step 1
Heat oven to 425°F.
Step 2
Place meat on parchment-covered rimmed baking sheet. Combine seasonings; rub onto meat. Spread vegetables onto second parchment-covered baking sheet; spray with cooking spray.
Step 3
Bake meat and vegetables 30 to 35 min. or until meat is done (160ºF), brushing meat and vegetables with combined dressing and sugar for the last 15 min.
Kraft Kitchen Tips!
Substitute fresh green beans for the asparagus.
Serving Suggestion
Serve with a side of hot cooked rice.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2 g
10 %
Cholesterol 60 mg
Sodium 270 mg
11 %
Carbohydrate 34 g
Fibre 6 g
Sugars 13 g
Protein 27 g
Vitamin A
80 %
Vitamin C
15 %
8 %
30 %
4 servings, 1/4 recipe (255 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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