Roasted Pork Tenderloins and Vegetables

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

  • 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
  • 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.
  • 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.
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