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Pork Tenderloin with Roasted Vegetables
Pork Tenderloin with Roasted Vegetables

Pork Tenderloin with Roasted Vegetables

50 Review(s)
Cook Minutes 45 Min
Prep : 15 Min Cook: 30 Min
Make a hearty and delectable one-pan meal with just 15 minutes of prep.
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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 lb. (450 g) sweet potatoes (about 2), peeled, cut into 1/2-inch cubes
1 lb. (450 g) red potatoes (about 3), unpeeled, cut into 1/2-inch cubes
1 onion, cut into 1-inch chunks
1/2 cup Kraft Zesty Italian Dressing
1 pork tenderloin (1 lb./450 g)
1 env. Shake'N Bake Pork Coating Mix
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How do I make it ?
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Step 1
Heat oven to 450°F.
Step 2
Combine first 4 ingredients; spread onto bottom of 15x10x3/4-inch pan.
Step 3
Coat meat with coating mix as directed on package. Discard any remaining coating mix. Place meat over vegetables.
Step 4
Bake 25 to 30 min. or until done (160°F), stirring vegetables after 15 min. Let stand 5 min. Slice meat. Serve with vegetables.
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Substitute
Substitute butternut or acorn squash for the sweet potatoes.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
370
Calories From Fat
0
% Daily Value
Total fat 8 g
12 %
Saturated fat 1.5 g
8 %
Cholesterol 45 mg
Sodium 850 mg
35 %
Total carbohydrate 49 g
16 %
Dietary fibre 5 g
20 %
Sugars 8 g
Protein 24 g
Vitamin A
50 %
Vitamin C
40 %
Calcium
6 %
Iron
25 %
Servings
4 servings, 1/4 recipe (287 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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