Roast Pork with Veggies & Dried Plums

 

Directions

  1. Preheat oven to 400°. Arrange pork in 13 X 9-inch roasting pan. Brush with 1 tablespoon salad dressing; set aside.
  2. Toss onion, carrots, green pepper, mushrooms, celery, prunes, garlic and remaining salad dressing on jelly-roll pan. Roast both pork and vegetable mixture 20 minutes or until pork is done.
  3. Remove pork and let rest covered loosely with aluminum foil to keep warm.
  4. Stir vegetables and continue roasting, stirring once, 20 minutes or until vegetables are tender. Stir in broth.
  5. Arrange hot rice on serving platter, then top with sliced pork and vegetables.

 

Ingredients

  • 1 1/2 lbs. pork tenderloin
  • 1/2 cup. balsamic vinaigrette dressing
  • 2 cups. coarsely chopped onion
  • 2 cups. coarsley chopped carrot
  • 2 cups. coarsley chopped green bell pepper
  • 2 cups. white button mushrooms
  • 1 cup. sliced celery
  • 1/2 cup. pitted prunes, chopped
  • 2 cloves. garlic
  • 1/2 cup. fat free reduced sodium chicken broth
  • 2 cups. cooked brown rice

 

 

Nutrition Facts
Serves: 4
Preparation Minutes: 30
Cook Minutes: 40

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2017-05-12T12:58:41+00:00