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Roasted Pork Tenderloins and Vegetables

A savory and satisfying meal for six, and you’ll be surprised at how simple it is!

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  • prep time 20 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 6
 

Ingredients

Vegetables and Pork

6
ears Green Giant® Nibblers® frozen corn-on-the-cob
3
medium-size dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
1
large onion, cut into 8 to 12 wedges
2
pork tenderloins (3/4 lb each)

Glaze

2/3
cup apple jelly
2
tablespoons vegetable oil
2
teaspoons ground dry mustard
1
teaspoon dried marjoram leaves
1/2
teaspoon salt
1/4
teaspoon pepper

Garnish

Italian parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Place corn in large bowl of warm water to partially thaw. In ungreased 15x10x1-inch pan, arrange sweet potatoes and onion around sides.
  • 2 In 1-quart saucepan, mix glaze ingredients. Cook over low heat, stirring constantly, until melted and smooth. Brush about half of glaze over vegetables. Roast uncovered 25 minutes.
  • 3 Remove vegetables from oven. Turn vegetables in pan. Remove corn from water; place in pan with vegetables. Place pork tenderloins in center of pan. Brush pork and all vegetables with remaining glaze.
  • 4 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. Garnish with Italian parsley.
  • 1 Heat oven to 450°F. Place corn in large bowl of warm water to partially thaw. In ungreased 15x10x1-inch pan, arrange sweet potatoes and onion around sides.
  • 2 In 1-quart saucepan, mix glaze ingredients. Cook over low heat, stirring constantly, until melted and smooth. Brush about half of glaze over vegetables. Roast uncovered 25 minutes.
  • 3 Remove vegetables from oven. Turn vegetables in pan. Remove corn from water; place in pan with vegetables. Place pork tenderloins in center of pan. Brush pork and all vegetables with remaining glaze.
  • 4 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. Garnish with Italian parsley.

EXPERT TIPS

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Expert Tips

One whole pork tenderloin is usually about 1/2 to 3/4 pound. For this recipe, 2 large or 3 small tenderloins will yield the 1 1/2 pounds necessary. There's no waste with pork tenderloin; it's very lean and tender.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
270mg
270%;
Total Carbohydrate
54g
54%
(Dietary Fiber
5g
5%
  Sugars
28g
28%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
20%;
Calcium
4%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.