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Roasted Pork Tenderloins and Vegetables
Roasted Pork Tenderloins and Vegetables
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Easy and delicious meal serving six.
Ingredients:
  • 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)
  • 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
  • Italian parsley, if desired
Instructions:
  • Preheat the oven to 450°F. Place the corn in a large bowl of warm water to partially thaw. Arrange the sweet potatoes and onion along the sides of an ungreased 15x10x1-inch pan.
  • In a 1-quart saucepan, combine glaze ingredients and cook over low heat, stirring constantly, until smooth and melted. Brush half of the glaze over the vegetables and roast uncovered for 25 minutes.
  • Take the vegetables out of the oven, gently toss them in the pan, add the corn from the water to the pan, then position the pork tenderloins in the center. Brush all the vegetables and pork with the remaining glaze.
  • Continue roasting in the oven uncovered for an additional 25-30 minutes until vegetables are tender, pork has a slight blush of pink in the center, and a meat thermometer inserted in the center reads 160°F. Slice the pork and arrange it with the vegetables on a platter, garnishing with Italian parsley.

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