Sunday, June 28, 2009

Tuscan Roasted Vegetable and Pork Tenderloin Bake

4 cups coarsely chopped mixed celery, red onions and sweet potatoes
1/4 cup Tuscan House Italian Dressing and Marinade
2 Tbsp. Grated Parmesan Cheese
1 baking apple, coarsely chopped
1 lb. pork tenderloin, cut into 8 pieces
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

HEAT oven to 400ºF. Toss vegetables with dressing and cheese; spread onto parchment paper-covered baking sheet. Bake 15 min.
STIR in apples. Coat meat with coating mix as directed on package; add to baking sheet.
BAKE 20 min. until meat is done (160ºF) and vegetables are tender.
Kraft Kitchens TipsAdd 1 tsp. chopped dried sage to the vegetable mixture before roasting.
Apple VarietiesLook for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.

Recipe from

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