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One-Pan Roast Pork with Parmesan Fries
One-Pan Roast Pork with Parmesan Fries

One-Pan Roast Pork with Parmesan Fries

25 Review(s)
Cook Minutes 1 Hr
Prep : 10 Min Cook: 50 Min
It's all about the home fries! Parmesan wedges make this easy pork roast a weeknight best.
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4 Servings
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 egg white
1/4 cup Kraft 100% Parmesan Grated Cheese
1 tsp. garlic salt, divided
1-1/4 lb. (565 g) Yukon gold potatoes (about 4), cut into wedges
1 pork tenderloin (1 lb./450 g)
2 Tbsp. Kraft Balsamic Vinaigrette Dressing
1 Tbsp. honey
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How do I make it ?
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Step 1
Heat oven to 425ºF.
Step 2
Whisk egg white in large bowl until foamy. Stir in cheese and 3/4 tsp. garlic salt. Add potatoes; toss to coat. Spread onto large rimmed baking sheet sprayed with cooking spray.
Step 3
Bake 15 min. Place meat on same baking sheet next to potatoes; sprinkle with remaining garlic salt.
Step 4
Bake 20 min. Mix dressing and honey until blended; brush onto meat. Continue baking 10 to 15 min. or until meat is done (160ºF) and potatoes are tender, brushing occasionally with any remaining dressing mixture.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with hot steamed fresh green beans or asparagus.
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Substitute
Prepare using baking potatoes.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Total fat 8 g
12 %
Saturated fat 2.5 g
13 %
Cholesterol 65 mg
Sodium 490 mg
20 %
Total carbohydrate 30 g
10 %
Dietary fibre 2 g
8 %
Sugars 5 g
Protein 28 g
Vitamin A
2 %
Vitamin C
50 %
Calcium
6 %
Iron
15 %
Servings
4 servings, 1/4 recipe (262 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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