This tasty little recipe we tried to night comes via kraftfoods.com. It called for pork tenderloin pieces, but I just bought simple boneless loin chops and cut them in half and it worked just fine. My kids of course loved the roasted veggies, they were the first to disappear off their plates. It was simple to toss together and the parchment paper made for a snappy clean up. We would eat this one again. I will more than likely add more veggies then called for because the kids love them.
This recipe says it serves four, we stretched it to feed 3 kids and 3 adults. Our visitor M.H. was a bachelor for a few nights while his wife and kids were out of town. Told me that I couldn't tell his wife he ate the veggies. He said he didn't think he had ever eaten a sweet potato--shocker! By the end of the night he said, "You can tell my wife. I don't think she will make this recipe though because she is not a fan of pork. I love pork...." So N.H. if you feel up to trying pork one night, M. will eat this ;-) (It will be our little secret!)
We served this with French bread and a side Toss-salad, followed by a P.B. chocolate chip cookie. Love simple dinner nights like this one!
Tuscan-Roasted Vegetable and Pork Tenderloin Bake
4 cups coarsely chopped sweet potatoes, celery, red onions.
(I used 2 sweet potatoes, 3 ribs celery, and a sweet onion)
1/4 cup Tuscan House Italian Dressing and Marinade
(I didn't have this, but I did have a Good Seasons dry mix that I mixed up and then used)
2 Tablespoons Grated Parmesan Cheese
(I left this out--I sure find out all the ingredients I forget to put in when I am blogging the recipes lately! Duh. Good thing is we liked them with the items missing so it works great!)
1 Baking apply, coarsely chopped (I used golden delicious)
1 lb Pork tenderloin, cut into 8 pieces (I used 4 loin chops cut in half.)
1 pkt. Shake N' Bake Extra Crispy seasoned coating mix
Heat oven to 400 degrees. Toss vegetables with dressing and cheese (or forget it like me;-}); spread onto parchment paper-covered baking sheet. Bake 15 minutes.
Stir in apples. Coat meat with coating mix as directed on package; add to baking sheet. Bake 20 more minutes until meat is done (160 degrees) and vegetables are tender.