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 Tbsp. honey
1 Tbsp. Heinz Dijon Mustard
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1 pork tenderloin (1 lb./450 g)
2 sprigs fresh rosemary, leaves picked off
2 parsnips, peeled, quartered lengthwise
1 each red and yellow pepper, each cut into 8 wedges
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How do I make it ?
Heat oven to 400ºF.
Mix honey, mustard and 1 Tbsp. dressing until blended. Place meat on one side of parchment-covered rimmed baking sheet. Brush with 1/3 of the honey mixture; sprinkle with rosemary.
Toss vegetables with remaining dressing; spread onto other side of baking sheet.
Bake 30 to 35 min. or until meat is done (160ºF), turning vegetables and meat, and brushing meat with remaining honey mixture every 10 min.
Transfer meat to cutting board; cover loosely with foil. Let stand 10 min. Meanwhile, continue baking vegetables 5 min. or until tender.
Slice meat; place on platter. Surround with vegetables.
Kraft Kitchen Tips!
Garnish with additional fresh rosemary sprigs just before serving.
Parsnips have tough cores so it is best to slice off the cores before roasting.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1.5 g
Cholesterol 60 mg
Sodium 300 mg
Carbohydrate 18 g
Fibre 2 g
Sugars 9 g
Protein 23 g
4 servings, 1/4 recipe (200 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.