Sunday, October 23, 2011

Baked Pork Tenderloin with Veggies and Kraft Dressing

This is a recipe I came up with a couple of months ago. I wanted something flavourful and simple that would also be versatile depending on what dressings I had in the fridge.

Baked Pork Tenderloin with Veggies and Kraft Dressing

1 12-16 ounce pork tenderloin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon McCormick No Salt Added Garlic & Herb Seasoning (or equivalent
1/2 medium onion – sliced thin
1/3 cup sweet red bell pepper strips
1/3 cup (approx) Kraft Mandarin Orange With Sesame Dressing*, divided

Preheat the oven to 375F.

Pat dry the pork tenderloin and place on a parchment lined baking dish. Combine the garlic powder, onion powder, basil, thyme, and seasoning in a small dish. With your hand, spread half of the spice mixture evenly over the tenderloin. Drizzle with about 2 Tablespoons of the Kraft Dressing. Carefully turn the tenderloin over. Spread the rest of the spice mixture evenly over the other side of the tenderloin.

Arrange the onion over the seasoned pork, then lay the red pepper strips over the onions. Drizzle approx 2-4 Tablespoons of the Kraft Dressing over the veggie topped tenderloin. Bake in the preheated oven for approx 35-40 minutes. Remove from oven and let stand for 5 minutes before slicing. Serves 3-4.

*Other Kraft dressings would also work well with this. Such as: Sweet Onion; Roasted Red Pepper; Greek Feta and Oregano or Italian.

Note: You could add additional sliced onion and strips of red pepper along the sides of the tenderloin if desired - just make sure that a bit of the dressing is drizzled on them to prevent them from drying out while baking.



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