Dinner

Pork Tenderloins with Fruit and Veggies is for Dinner.

Pork Tenderloins with Fruit and Veggies takes 20 minutes to prepare.

Pork Tenderloins with Fruit and Veggies takes 50 minutes to cook.

Pork Tenderloins with Fruit and Veggies makes 6 servings.

The ingredients for Pork Tenderloins with Fruit and Veggies are:

Vegetables & Pork:
· 6 ears frozen corn-on-the-cob
· 3 medium size dark orange sweet potatoes, peeled, cut into 1 ½ inch pieces
· 1 large onion, cut into 8 to12 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
· ½ teaspoon salt
· ¼ teaspoon pepper

Here is how you make Pork Tenderloins with Fruit and Veggies:

1.) Heat oven to 450 degrees 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 minutes longer or until vegetables are tender, and pork has slight blush of pink in center and meat thermometer inserted in center reads 160 degrees F. Slice pork. Arrange pork and vegetables on platter. Garnish with Italian parsley.Number of Servings: 6Recipe submitted by SparkPeople user SKINNYMINIME.

The nutritional information for Pork Tenderloins with Fruit and Veggies is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 373.4

• Total Fat: 12.7 g
• Cholesterol: 90.7 mg
• Sodium: 266.5 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 4.1 g
• Protein: 36.4 g