Tuesday, March 3, 2009

One Pan Pork Roast with Parmesan Fries

¼ cup KRAFT Grated Parmesan Cheese
1 egg white, beaten
1 tsp. garlic salt, divided
1-¼ lb. Yukon gold or russet potatoes (about 4), cut into thin wedges
1 pork tenderloin (1 lb.)
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. honey

HEAT oven to 425°F. Mix cheese, egg white and ¾ tsp. garlic salt in large bowl. Add potatoes; toss to coat. Spread onto greased large baking sheet.

BAKE 15 min. Place meat on same baking sheet next to potatoes; sprinkle with remaining ¼ tsp. garlic salt.

BAKE 20 min. Combine dressing and honey; brush onto meat. Continue baking 10 to 15 min. or until meat is cooked through (160°F) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.

Time to make: 1 hr

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