Pork Tenderloin With Roasted Vegetables

Total Time
45mins
Prep 15 mins
Cook 30 mins

You can substitute butternut or acorn squash for the sweet potatoes.

Ingredients Nutrition

  • 1 (1 lb) pork tenderloin
  • 1 (3 ounce) envelopeshake and bake crispy pork coating mix
  • 1 lb sweet potato, peeled cut into 1/2 inch cubes
  • 1 lb red potatoes, unpeeled,cut into 1/2 inch cubes
  • 1 medium yellow onion, cut into 1 inch chunks
  • 12 cup kraft zesty Italian dressing

Directions

  1. Preheat oven to 450 degrees F.
  2. Moisten meat with water Shake off excess.
  3. Coat meat with coating mix as directed on package.
  4. Toss sweet potatoes, red potatoes and onion with dressing.
  5. Spread evenly into 10x15 inch baking pan; top with meat.
  6. Bake 25 to 30 minutes.
  7. Stir vegetables after 15 minutes.
  8. Let stand 5 minutes.
  9. Slice meat.
Most Helpful

I guess this dish just wasn't for us. We weren't crazy about the sweet potato/Italian dressing mix, and even though we cut up the pork before baking, it still needed a long time to cook (about an hour). I did really like the red potatoes and dressing, however!

Bama Chef September 08, 2005

What a wonderful one-dish meal! This was so easy to prepare. It took about 45 minutes to bake. (I think I cut my vegies a bit large.) I followed the recipe exactly, using Fat-free Zesty Italian dressing for the vegies. Next time I make this (and there will be a next time!), I will add some butternut squash (as you recommended, Fluffy) along with what the recipe calls for. Thanks for a fast, easy and delicious meal!

Whisper June 03, 2005