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Saturday, September 11, 2010

One-Pan Roasted Pork Supper

Servings: 6
Preparation Time: 15 minutes, Start to finish: 1 hour 5 minutes
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  • 1 lb. Sweet potatoes (about 3), peeled, cubed
  • 1 large Red onion, cut into thin wedges
  • 1/2 cup KRAFT Light CATALINA Dressing  (Cook Note:  I'll be using Balsamic Vinegar Dressing)
  • 1 1/2 tsp. Dried thyme leaves, divided
  • 1 pkg. STOVE TOP Stuffing Mix for Chicken (6 oz.)
  • 1 1/2 cups Water
  • 2 small Pork tenderloins (1-1/2 lb.)  (Cook Note:  I'll be using pork chops, typically cheaper)
  1. HEAT oven to 375°F.
  2. TOSS vegetables with dressing and 1/2 tsp. thyme; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 10 min. Meanwhile, mix stuffing mix and water.
  3. CUT each tenderloin diagonally into thirds. Spoon vegetable mixture to sides of pan. Spoon stuffing down center of pan; top with meat and remaining thyme.
  4. BAKE 45 to 50 min. or until meat is done (160°F).  (Cook Note, if you are using pork chops, may take less time to bake).

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