Roasted Pork Tenderloins and Vegetables

Name: Roasted Pork Tenderloins and Vegetables
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 158 milliliters apple jelly; 6 ears Green Giant® Nibblers® frozen corn-on-the-cob; 2 teaspoons ground dry mustard; 1 teaspoon dried marjoram leaves; 1 large onion, cut into 8 to 12 wedges; 0 teaspoons pepper; 680 grams pork tenderloins each); 1 teaspoons salt; 3 medium sizes dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Roasted Pork Tenderloins and Vegetables a try. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 28g of protein, 10g of fat, and a total of 422 calories. If you have pepper, pork tenderloins, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat oven to 450°F.

Equipment you will use

Oven

Place corn in large bowl of warm water to partially thaw. In ungreased 15x10x1-inch pan, arrange sweet potatoes and onion around sides.

Ingredients you will need

Sweet Potato

Onion

Water

Corn

Equipment you will use

Bowl

Frying Pan

In 1-quart saucepan, mix glaze ingredients. Cook over low heat, stirring constantly, until melted and smooth.

Ingredients you will need

Glaze

Equipment you will use

Sauce Pan

Brush about half of glaze over vegetables. Roast uncovered 25 minutes.

Ingredients you will need

Vegetable

Glaze

Remove vegetables from oven. Turn vegetables in pan.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Frying Pan

Remove corn from water; place in pan with vegetables.

Ingredients you will need

Vegetable

Water

Corn

Equipment you will use

Frying Pan

Place pork tenderloins in center of pan.

Ingredients you will need

Pork Tenderloin

Equipment you will use

Frying Pan

Brush pork and all vegetables with remaining glaze.

Ingredients you will need

Vegetable

Glaze

Pork

Return to oven; roast uncovered 25 to 30 minutes longer or until vegetables are tender, and pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Slice pork. Arrange pork and vegetables on platter.

Ingredients you will need

Vegetable

Meat

Pork

Equipment you will use

Kitchen Thermometer

Oven

Garnish with Italian parsley.

Ingredients you will need

Flat Leaf Parsley

Equipment

Ingredients

Servings:

158milliliters

apple jelly 6

ears Green Giant® Nibblers® frozen corn-on-the-cob 2teaspoons

ground dry mustard 1teaspoon

dried marjoram leaves 1large

onion, cut into 8 to 12 wedges 0teaspoons

pepper 680grams

pork tenderloins each)1teaspoons

salt 3medium sizes

dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces 2Tbsps

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Bodega DiamAndes Uco Malbec. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 23 dollars per bottle.