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
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
-
Step1Heat 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.
-
Step2In 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.
-
Step3Remove 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.
-
Step4Return 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 1/2Tips from the Betty Crocker Kitchens
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