Cajun pork tenderloin with vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Cajun Or Creole Seasoning |
| 1 | pounds | Pork Tenderloin |
| 2 | mediums | Sweet Potatoes Or Yams; 3/4 Lb. |
| 4 | smalls | Zucchini; (1 Lb.) |
| 1½ | cup | Frozen Small Whole Onions |
| 2 | tablespoons | Margarine; Butter Or Spread, Melted |
| ½ | teaspoon | Dried Thyme Leaves |
| ¼ | teaspoon | Salt |
Directions
Heat oven to 425 degrees. Rub Cajun seasoning into pork. Place in ungreased jelly roll pan, 15½ x 10 x ½ x 1 inches. Insert meat thermometer horizontally into center of thickest part of pork. Cut sweet potatoes and zucchini lengthwise into halves. Place sweet potatoes, zucchini, and onions around pork. Drizzle margarine over vegetables. Sprinkle with thyme and salt. Roast uncovered about 35 minutes or until thermometer reaches 160 degrees. Loosely cover pan with aluminum foil and let stand 10 minutes. Cut pork into thin slices. Serve with vegetables.
REG 2 SHARED BY Jill Proehl, St. Louis, MO - jpxtwo@...
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 200 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 25, 1998