Roasted Pork Tenderloins and Vegetables Recipe - BettyCrocker.com

Ingredients

• 6 ears frozen corn-on-the-cob
• 3 medium-size dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
• 1 large onion, cut into 8 to 12 wedges
• 2 pork tenderloins (3/4 lb each)
• 2/3 cup apple jelly
• 2 tablespoons vegetable oil
• 2 teaspoons ground dry mustard
• 1 teaspoon dried marjoram leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Italian parsley, if desired