Roasted Pork Tenderloins and Vegetables Recipe
A savory and satisfying meal for six, and you’ll be surprised at how simple it is!
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Cooking tools:
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Oven
- Cutting board
- Chef's knife
- Peeler
- Measuring spoon
- Mixing bowl
- Whisk
- Saucepan
- Pot
- Colander
- Tongs
- Aluminum foil
- Plate
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
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