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Roasted Pork Tenderloins and Vegetables

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By Betty Crocker Kitchens
Updated Sep 13, 2016
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A savory and satisfying meal for six, and you’ll be surprised at how simple it is!

Roasted Pork Tenderloins and Vegetables

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 6
  • Ingredients 11
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Ingredients

Vegetables and Pork

  • 6 ears 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

420 Calories
10g Total Fat
29g Protein
54g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
270mg
11%
Potassium
890mg
25%
Total Carbohydrate
54g
18%
Dietary Fiber
5g
21%
Sugars
28g
Protein
29g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
15%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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