Roasted Pork Tenderloins and Vegetables

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

Title: Roasted Pork Tenderloins and Vegetables
Categories: Pork, Vegetables, Casserole, Main dish
Yield: 6 Servings

MMMMM--------------------VEGETABLES AND PORK-------------------------
6 ea Ears of frozen niblet corn
3 md Sweet potatoes, peeled, cut
- into 1 1/2 inch pieces
1 lg Onion, cut into 12 wedges
2 ea Pork tenderloins, 3/4 lb ea

MMMMM---------------------------GLAZE--------------------------------
2/3 c Apple jelly
2 T Oil
2 t Dry mustard
1 t Dried marjoram leaves
1/2 t Salt
1/4 t Pepper

1. Heat oven to 450 degrees. Place corn in large bowl of warm water to
partially thaw. Place sweet potatoes and onion around sides of
ungreased 15x10x1-inch baking pan.

2. In small saucepan, combine all glaze ingredients. Cook over low
heat until melted and smooth, stirring constantly. Brush about half
of glaze mixture over vegetables. Bake at 450 degrees for 25 minutes.

3. Remove pan 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 wuth remaining glaze. Bake an
additional 25 to 30 minutes or until pork is no longer pink in center
and vegetables are tender.

Nutrition Information Per Serving:
430 Calories, 10 g Fat, 250 mg Sodium

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