| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Jill, Reg 2 |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Cajun Or Creole Seasoning |
| 1 |
lb |
Pork Tenderloin |
| 2 |
md |
Sweet Potatoes Or Yams; 3/4 Lb. |
| 4 |
sm |
Zucchini; (1 Lb.) |
| 1 1/2 |
c |
Frozen Small Whole Onions |
| 2 |
tb |
Margarine; Butter Or Spread, Melted |
| 1/2 |
ts |
Dried Thyme Leaves |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Heat oven to 425 degrees. Rub Cajun seasoning into pork. Place in ungreased
jelly roll pan, 15 1/2 x 10 x 1/2 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@swbell.net
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 200
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
25, 1998
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