Pork Tenderloin with Roasted Vegetables
Ingredients
- 2 ~1.5 pound pork tenderloins
- 1 6-ounce package Shake 'n Bake Pork Seasoned Coating Mix
- 1-pound sweet potatoes, peeled, cut into ½- inch cubes
- 1-pound red potatoes, unpeeled, cut into ½-inch cubes
- 3 – 4 medium white or yellow onions, peeled and cut into 1-inch chunks
- 1 16-ounce bottle Zesty Italian Dressing
Instructions
- Pre-heat the oven to 450°F.
- Rinse the pork tenderloins.
- Shake off excess water, place tenderloin in a 10 x 15-inch baking pan (or larger if adding additional vegetables) and coat well with seasoned coating mix.
- In a large bowl, toss sweet potatoes, red potatoes and onions with the dressing.
- Spread vegeatables evenly into pan with the tenderloins; use remaining coating, if any, to toss over meat and vegetables.
- Pour remaining salad dressing over the tenderloins and the vegetables.
- Bake 45 minutes, or until meat thermometer, inserted in center of tenderloins, registers 145°F.
- Once tenderloins reach an internal temperature of 145°F, remove from the pan and wrap in aluminum foil to keep warm.
- Continue to roast the vegetables for another 30 to 45 minutes as they will not be completely roasted when the pork tenederloins have reached the desired temperature.
Notes
This recipe is easily doubled to serve additional people, if needed.