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| Roasted Pork Tenderloins and Vegetables submitted by Mom Johnson |
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Description
A wonderful Fall dinner. I used an apple-pepper jelly as my grocery store did not carry regular apple jelly...it added a little kick to the flavor! Also...try using fresh sweet corn and serve with applesauce.
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Directions
Heat oven to 450 degrees. Place corn in a large bowl of warm water to partially thaw. In an ungreased roaster pan, arrange sweet potatoes and onion around the sides.
In a 1-quart saucepan, mix glaze ingredients. Cook over low heat, stirring constantly until melted and smooth. Brush about half the glaze over the vegetables. Roast uncovered about 25 minutes.
Remove vegetables from the oven and turn them over with a spatula. Remove corn from water and place in pan with vegetables. Place pork tenderloins in the center of the pan. Brush pork and all vegetables with the remaining glaze.
Return to oven and roast uncovered for 25-30 minutes or until vegetables are tender and pork has a slight blush of pink in the center and meat thermometer inserted in the center reads 160 degrees. Slice pork and arrange vegetables on a platter. Garnish with parsley. About 6 servings.
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Ingredients
 6 ears Green Giant Nibblers frozen corn-on-the-cob
3 medium-sized dark-orange sweet potatoes, peeled and cut into 1 1/2 inch pieces
1 large onion, cut into 8-12 wedges
2 pork tenderloins (about 3/4 pound each)
Glaze:
2/3 cup apple jelly
2 T. vegetable oil
2 tsp. ground dry mustard
1 tsp. dried margoram leaves
1/2 tsp. salt
1/4 tsp. pepper
Fresh Italian parsley for garnish, if desired
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