Roasted Masala-Spiced Pork with Root Vegetables

Roasted Masala-Spiced Pork with Root Vegetables
Yield:
24 servings, 90 g pork and 1-1/4 cups (300 mL) vegetables each

Ingredients

Ingredients Weights Measures
Miracle Whip Calorie-Wise Spread 3 oz. [85 g] 6 Tbsp. [90 mL]
garam masala 12 g 2 Tbsp. [30 mL]
garlic powder 6 g 1-1/2 tsp. [7 mL]
paprika 3 g 1-1/2 tsp. [7 mL]
pork tenderloins 6 lb. [2.7 kg] 6 each
carrots, peeled, quartered lengthwise 4 lb. [1.9 kg] 1 gal. [4.5 L]
parsnips, peeled, quartered lengthwise 4 lb. [1.9 kg] 1 gal. [4.5 L]
shallots, halved 3 lb. [1.5 kg] 3 qt. [3 L]
KRAFT Catalina Dressing 1-1/2 cups [375 mL]
honey 1.5 oz. [45 g] 2 Tbsp. [30 mL]
Miracle Whip Calorie-Wise Spread 0.5 oz. [15 g] 1 Tbsp. [15 mL]
garam masala 2 g 1 tsp. [5 mL]
garlic powder 1 g 1/4 tsp. [1 mL]
paprika 1/4 tsp. [1 mL]
pork tenderloins 1 lb. [450 g] 1 each
carrots, peeled, quartered lengthwise 11 oz. [310 g] 3 cups [750 mL]
parsnips, peeled, quartered lengthwise 11 oz. [310 g] 3 cups [750 mL]
shallots, halved 8.5 oz. [240 g] 2 cups [500 mL]
KRAFT Catalina Dressing 1/4 cup [50 mL]
honey 0.25 oz. [7 g] 1 tsp. [5 mL]

Directions

Mix first 4 ingredients until blended; rub onto each tenderloin until evenly coated. Refrigerate 30 min. to 1 hour.

Toss vegetables with dressing; spread onto foil-lined baking sheets. Cover with foil.

Bake vegetables in 425ºF (220ºC) standard oven 30 to 35 min. or until caramelized, removing foil and stirring halfway.

Bake pork on foil-lined baking sheets 15 to 20 min. or until done (160ºF [71ºC]). Transfer to cutting board; let stand 5 min. before slicing.

Toss vegetables with honey. Serve pork with vegetables.

Kraft Kitchens Tips

Serving Suggestion
Garnish with finely chopped fresh parsley or cilantro.
Substitute
Prepare using Kraft Balsamic Vinaigrette Dressing.

571954 : 158589

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Nutritional Information
Calories
 310
Total fat
 7 g
Saturated fat
 1.5 g
Cholesterol
 65 mg
Sodium
 330 mg
Carbohydrate
 39 g
Dietary fibre
 6 g
Sugars
 15 g
Protein
 25 g
Vitamin A
 140 %DV
Vitamin C
 40 %DV
Calcium
 8 %DV
Iron
 20 %DV