I made this the other night and it turned out really good. The meat was really moist. It took a lot longer to cook (I forget how long since I just kept setting the timer for another 5-10 min), but I also ended up using a 2 lb piece. I’d never actually cooked pork tenderloin before. Typically we’re beef and chicken people. But this was really good. I also added some carrots in with the veggies.
I got this recipe from a Kraft Food & Family magazine fall 2004.
Pork Tenderloin w/ Roasted Vegetables
Prep: 15 min
Total: 50 min (including stand time)
1 pork tenderloin (1 lb)
1 envelope Shake ‘N Bake Original Pork seasoned coating mix
1 lb sweet potatoes, peeled, cut into 1/2 in cubes (about 2 cups)
1 lb red potatoes, unpeeled, cut into 1/2 in cubes (about 2 c)
1 medium yellow onion, cut into 1 in chunks
1/2 c zesty italian dressing
1. Preheat oven to 450. Moisten meat with water. Shake off excess. Coat meat with coating mix as directed on package. Discard any remaining coating mix.
2. Toss potatoes and onion with dressing. Spread evening into 10X15 in baking pan. Top with meat.
3. Bake 25-30 min or until meat thermometer inserted in center of meat registers 160F, stirring vegetables after 15 min. Let stand 5 min. Slice meat. Serve with vegetables.