Roasted Pork Tenderloins and Vegetables

Name: Roasted Pork Tenderloins and Vegetables
Prep time: 20 min
Cook time: 55 min
Yield: 6
Ingredients: 6 ears Green Giant® Nibblers® 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

Roasted Pork Tenderloins and Vegetables was pinched from <a href="http://www.bettycrocker.com/recipes/roasted-pork-tenderloins-and-vegetables/3e1f5456-d4ca-4790-a81c-2664b9676e1a?src=SH" target="_blank">www.bettycrocker.com.</a>

"A savory and satisfying meal for six, and you’ll be surprised at how simple it is!..."

INGREDIENTS

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6 ears Green Giant® Nibblers® frozen corn-on-the-cob

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3 medium-size dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces

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1 large onion, cut into 8 to 12 wedges

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2 pork tenderloins (3/4 lb each)

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2/3 cup apple jelly

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2 tablespoons vegetable oil

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2 teaspoons ground dry mustard

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1 teaspoon dried marjoram leaves

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1/2 teaspoon salt

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1/4 teaspoon pepper

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Italian parsley, if desired

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