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Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas,…

March 24, 2013 at 5:15 PM | Posted in Aunt Millie's, baking, BBQ, beans, Bob Evan's, pork tenderloin, spices and herbs | 1 Comment
Tags: Baking, Barbecue, Barbecue sauce, Cooking spray, Garlic Powder, Onion Powder, Sugar Snap Peas, Teaspoon

Today’s Menu: Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread

Rain, sleet, and snow take your pick around here today, its switching back and forth all morning. Late afternoon it’s turned to all snow. Come on Springtime Weather! I picked up a package of Country Style Pork Ribs at the store yesterday so for dinner I tried a new recipe with them, Baked Barbecued Country-Style Ribs. For dinner; Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread. Need an easy and delicious recipe for Country Style Pork Ribs or for other Pork cuts, you have to try this one!

First time try with this recipe for the Country Style Pork Ribs, and will not be the last! To prepare I needed; 1 1/2 to 2 pounds Boneless Country-Style Ribs, 3 teaspoons Cajun Seasoning, 1/4 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Chili Powder, 1/2 teaspoon Ground Cumin, 1 teaspoon Dried Cilantro, and 3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce. You can tell by these ingredients this was going to be delicious, and it was! I started by washing ribs and patting them dry. Combined all the seasoning and mixed. Rub the seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with Barbecue Sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes. The combination of all the spices make a fantastic flavor for the Pork! A little heat and a little sweetness then with the added JB’s Fatboy Haug Waush BBQ Sauce, PERFECT! The Pork came out flavorful and moist, another keeper recipe!

For side dishes I had Bob Evans Mashed Potatoes, Walmart Marketside Sugar Snap Peas, and Aunt Millie’s Whole Grain Bread topped with I Can’t Believe It’s Not Butter. The Mashed Potatoes and Sugar Snap Peas are both prepared by heating in the microwave. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Baked Barbecued Country-Style RibsIngredients:

1 1/2 to 2 pounds Boneless Country-Style Ribs
3 teaspoons Cajun Seasoning
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Chli Powder
1/2 teaspoon Ground Cumin
1 teaspoon Dried Cilantro
3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce
Preparation:

Wash ribs and pat dry. Combine all the seasoning and mix. Rub seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.

Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

November 9, 2012 at 7:01 PM | Posted in Healthy Life Whole Grain Breads, JB's Fatboy Sauces and Rub, Ore - Ida, pork tenderloin, pulled pork | 2 Comments
Tags: Barbecue, Bobby Deen, Coleslaw, Dinner, Hash Brown, Ore-Ida, Pork Tenderloin, Serving size, Spice rub

Today’s Menu: Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

Tried 2 new recipes for dinner tonight and everyone was glad I did! I prepared Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole. First time I prepared either and they turned out great, 2 new keeper recipes!

The Sweet and Spicy Pork Sandwich recipe came from a Bobby Deen recipe. His had the sandwich topped with Cole Slaw but I’m not a fan of Cole Slaw so I omitted that. You start with a 3 lb. Pork Tenderloin, the one I used was 2 3/4 lb. The rub for the Tenderloin is made up of 2 teaspoons smoked paprika, 2 teaspoons black pepper, 2 teaspoons sea salt, 2 teaspoons roasted cumin, 2 teaspoons dark brown sugar (Splenda), and 1/2 teaspoon cayenne pepper. So as you can tell from the rub you have one delicious Tenderloin on the way!

Sprinkle the dry rub all over the pork tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer. Serve on hamburger buns topped with BBQ sauce and slaw with mustard and pickles, if desired. With the combination of all the Spices added with the Apple Juice it gives the Pork a perfect Sweet and Spicy taste.
Then for a side dish it was another new recipe from Ore – Ida, Cheesy Potato Casserole. Another keeper recipe! You’ll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can’t Believe It’s Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% shredded cheese and I Can’t Believe It’s Not Butter. The casserole was delicious! Another Gladys Approved Recipe (my Mom). The Hash Browns with all the ingredients and then topped with the Corn Flakes giving it great crunch, makes one fine casserole. Making the 2 recipes is a bit time-consuming but well worth the time and effort. Three of us ate and were left with a lot of good leftovers. I’m going to freeze some of the casserole and see how it does and also some of the pulled pork. Fantastic Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

I’ve left the original recipes and web links to both recipes below. When you check the pulled pork recipe check out the web site to Bobby Deen and the Cooking Channel, loaded with recipes!

Bobby’s Sweet and Spicy Pork and Slaw Sandwich
Recipe courtesy Bobby Deen

INGREDIENTS

Dry Rub:
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Pork:
3 pounds pork tenderloin
1 tablespoon canola oil
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons BBQ sauce, plus more for serving (I used Fat Boy Haugwash BBQ Sauce)
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger root
6 whole-wheat hamburger buns
Coleslaw, for serving
Mustard, optional, for serving
Pickle chips, optional, for serving
DIRECTIONS

For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.

For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.

Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.

Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.

Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.

http://www.cookingchanneltv.com/recipes/bobby-deen/bobbys-sweet-and-spicy-pork-and-slaw-sandwich-recipe/index.html
Ore Ida Cheesy Potato Casserole

Ingredients
1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted

Instructions
1. Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Nutrition Facts

Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving

Calories 358.3

Total Fat 21.6 g

Saturated Fat 12.5 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 4.6 g

Cholesterol 53.9 mg

Sodium 1,093.3 mg

Potassium 448.1 mg

Total Carbohydrate 31.8 g
http://www.oreida.com/recipes/recipe-detail.aspx?id=1968

September 12, 2012 at 2:32 PM | Posted in cooking, Festivals, Food, pork chops, pork roast, pork tenderloin, pulled pork | Leave a comment
Tags: cook, Eaton, Eaton Ohio, Meat, Ohio, Pork, Preble County Ohio, United States

September 15-16, 2012 Preble County Pork Festival – Eaton, Ohio
Always 3rd full weekend in September. Entertainment, exhibits, food, parade and more!
Preble County Pork Festival
Eaton, Ohio, USA
9/15/2012 – 9/16/2012
Description
-GREAT food: Fresh grilled pork chops along with ham, pulled pork and smoked sausage sandwiches. Smorgasbord pancake and sausage breakfast and then a lunch and supper pork chop smorgasbord. -Nearly 500 vendors, mostly arts and crafts and mostly indoors…a wonderful variety -Entertainment, fun educational activities for the kids, a huge Saturday parade and lots of pig races -This normally small, rural community welcomes you to this magical weekend and the over 100,000 visitor it attracts every year. Come celebrate our 41st year on September 15th and 16th!
Performers
Many and a family friendly variety! Entertainment tent seats hundreds! There are racing pigs and petting zoo too.
Venue
Preble County Fairgrounds, 722 S. Franklin St.
Directions
Located on St. Rt. 122 (Franklin St.), Eaton, OH we have not only St. Rt. 122 but also US 35 and St. Rt. 127 coming to the middle of Eaton.
Times
Sat, 6:30 am to 9:00 pm; Sun, 6:30 am to 5:00 pm
Admission & Parking
FREE Admission FREE Parking
Website

http://www.porkfestival.org

Infophone
937–456-7273
Email
info@porkfestival.org

Herb Crusted Pork Tenderloin w/ Sliced Carrots, Portabella Marsala Pasta,…

August 29, 2012 at 5:07 PM | Posted in carrots, mushrooms, pork tenderloin | 1 Comment
Tags: Garlic, Monounsaturated fat, Olive oil, Polyunsaturated fat, Pork loin, Saturated fat, Serving size, Trans fat

Today’s Menu: Herb Crusted Pork Tenderloin w/ Sliced Carrots, Portabella Marsala Pasta, and Multi Grain Demi- Baguette.

Early morning shopping at Meijer. They had pork Roasts on special so I’m going with Herb Crusted Pork Tenderloin. I preheated the oven to 475 degrees F. I placed the pork loin on a rack in a roasting pan. I then combined Sea Salt, Extra Virgin Olive Oil, Minced Garlic, Thyme, Rosemary, and Basil in a small bowl. Then with my fingers, massaged the mixture onto the pork loin, covering all of the meat and fat. I roasted the pork for 30 minutes, make sure you have your stove overhead fan running as it start to smoke somewhat after about 20 minutes. I then reduced the heat to 425 degrees F and roasted it for an additional 30 minutes, normally you continue roasting up to an hour but this was smaller roast. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. Then be ready to slice one delicious and juicy Pork Tenderloin! The Herb Mix makes a perfect crust for the roast.

For sides I prepared Sliced Carrots and Portabella Marsala Pasta, Meijer Bakery Multi Grain Demi- Baguette. I just boiled the Carrot Chips and it was the first time I tried The Healthy Choice 100% Natural Portabella Marsala Pasta. Easy to fix; microwave for 5 1/2 minutes and you have a great side dish. It’s a Nine-grain mafalda pasta topped with slices of rich crimini mushrooms tossed with a savory marsala wine sauce and topped with rich fontina cheese, and totaling 250 calories. i had a 1/2 serving of this which was plenty. I’ll be using this again it was delicious. I left product info and web link at the end of the post. For dessert later a Jello Sugar Free Dark Cherry Jello, 10 calories!

Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007

Ingredients
1 (4-pound) boneless pork loin, with fat left on

Ready for the oven

1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Healthy Choice 100% Natural Portabella Marsala Pasta

Portabella Marsala Pasta
Nine-grain mafalda pasta topped with slices of rich crimini mushrooms tossed with a savory marsala wine sauce and topped with rich fontina cheese, and totaling a mere 250 calories.

Nutrition Facts
Serving Size 1 meal (255g)
Servings Per Container 1
Amount Per Serving
Calories 250Calories from Fat 60
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2.5g
Cholesterol 10mg 3%
Sodium 500mg 21%
Potassium 340mg 10%
Total Carbohydrate 38g 13%
Dietary Fiber 5g 20%
Sugars 4g
Protein 11g

http://www.healthychoice.com/healthy-lunches-naturals/Portabella-Marsala-Pasta

Herb Crusted Pork Tenderloin w/ Roasted Red Potatoes, Sliced Carrots, and…

July 3, 2012 at 5:24 PM | Posted in baking, carrots, diabetes friendly, pork tenderloin, potatoes | Leave a comment
Tags: Aunt Millie, Garlic, Olive oil, Paula Deen, Pork, Pork loin, Pork Tenderloin, Tablespoon

Today’s Menu: Herb Crusted Pork Tenderloin w/ Roasted Red Potatoes, Sliced Carrots, and Whole in Bread

I had no clue for what to have for dinner tonight until I came across Pork Tenderloin that Walmart had on sale and I knew I had my dinner! I had tried this recipe a couple of weeks ago and it turned out one of the best Pork Tenderloins I had ever had. I preheated the oven to 475 degrees F. I placed the pork loin on a rack in a roasting pan. I then combined Sea Salt, Extra Virgin Olive Oil, Minced Garlic, Thyme, Rosemary, and Basil in a small bowl. Then with my fingers, massaged the mixture onto the pork loin, covering all of the meat and fat. I roasted the pork for 30 minutes, make sure you have your stove overhead fan running as it start to smaoke somewhat after about 20 minutes. I then reduced the heat to 425 degrees F and roasted it for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. then be ready to slice one delicious and juicy Pork Tenderloin!

For sides I prepared Roasted Red Potatoes and Sliced Carrots.I love this Potato Dish! Red Potatoes, Turkey Bacon, and the seasoning all combined makes a great Potatoe recipe. I left the Pork Tenderloin and the Red Potatoe recipes at the end of the post. For the Carrots I used a can of Del Monte Sliced Carrots that I heated up in a medium sauce pan. We also had Aunt Millie’s Whole Grain Bread. I usually use Healthy Life Whole Grain Bread but they had this on special buy one loaf get one free. They have the same amount of calories (70) but Aunt Millies has 4 more carbs (20) for two slices than Healthy Life.
Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007

Ingredients
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roasted Red Potatoes

Ingredients:

Small Gourmet Red Potatoes, quartered
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn, Parsley and Dried Dill, to taste

Directions:

*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley, optional.

St. Louis-style barbecue

December 1, 2011 at 1:07 PM | Posted in BBQ, Food, pork chops, pork roast, pork tenderloin | 13 Comments

St. Louis-style barbecue refers to various pork dishes prepared in and around the city of St. Louis, Missouri. Although St. Louis is typically not included on the list of major styles of barbecue in the United States, the city was recognized by Kingsford as “America’s Top Grilling City” in its second annual list of Top 10 Grilling Cities. In fact, many of the foods characteristic of this style are grilled

Pork steaks cooking

rather than cooked over the indirect heat and smoke that is typically associated with the term “barbecue” in the United States.

These foods are often heavily sauced; St. Louis is said to consume more barbecue sauce per capita than any other city in the nation. St. Louis-style barbecue sauce is described by author Steven Raichlen as a “very sweet, slightly acidic, sticky, tomato-based barbecue sauce (usually made without liquid smoke)”. The Louis Maull Company, which is based in St. Louis, manufactures several types of barbecue sauce under the Maull’s brand; the manufacturer describes the sauce as having a “distinctive tangy flavor.”

A staple of grilling in St. Louis is the pork steak, which is sliced from the shoulder of the pig. Pork steaks are typically started and/or finished on the direct heat of a grill, and simmered in or basted with barbecue sauce that is often mixed with beer. The process of cooking pork steaks in barbecue sauce helps tenderize the meat, which can otherwise be quite tough due to the high amount of collagen in the shoulder muscle.

Another item unique to the St. Louis area is crispy snoots,[6] which are cut from the nose and cheek area of the pig. This cut is prepared by removing the pig’s nostrils and cooking the remaining meat until crispy. Snoots, which have a flavor similar to pork rinds, can be served in several ways, including slathered with barbecue sauce and placed on a sandwich or broken into pieces and dipped in sauce. They are considered to be soul food.

As with much of the Midwest, bratwurst, the German style sausage — often simmered in beer before being placed on the grill — is another popular choice for grilling in the region, as St. Louis has had large German-American populations over the years. Italian sausage, often referred to by its Italian name salsiccia, is another commonly grilled item possibly owing to the influence of St. Louis’s Italian population.

Pork ribs, particularly spare ribs, are frequently cooked in the area. The city provides the name of St. Louis-style ribs, which are spare ribs with the sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack. This cut of ribs, formalized by the USDA as “Pork Ribs, St. Louis Style”, allegedly originated with numerous meat-packing plants located in the region in the mid

Crispy snoots

20th century.

Various restaurants in the metropolitan area describe their barbecue as St. Louis-style or offer St. Louis staples such as pork steaks

and crispy snoots.

Preble County Pork Festival

September 14, 2011 at 10:47 AM | Posted in Food, grilling, pork chops, pork roast, pork tenderloin | Leave a comment
Tags: Black pepper, Food, Garlic Salt, Meat, Olive oil, Pork, Pork chop, Pulled pork

September 17-18, 2011 Preble County Pork Festival

Always the Third full weekend in September – Food, food and more food! The best pork chops and pulled pork and ham sandwiches or breakfast pancakes and sausage in the region. Nearly 500 arts and crafts vendors, most of which are under roof. A huge parade, live entertainment, pig races or a new litter of piglets to see. No matter what you choose to do, you will find this to be more than your ordinary festival.

Address
Preble County Fairgrounds
722 South Franklin Street
Eaton, Ohio 45320

http://porkfestival.org/

The Jazz & Rib Fest – Columbus, Ohio

May 26, 2011 at 12:06 PM | Posted in baking, BEEF, flat iron steak, Food, grilling, pork chops, pork roast, pork tenderloin | Leave a comment

The Jazz & Rib Fest is a highly anticipated summertime tradition offering both jazz and rib connoisseurs the finest in music and barbeque for more than thirty years. Building off the success of our move to the premier entertainment destination of downtown Columbus, we are thrilled to once again call The Arena District the home of hot ribs and cool jazz. McFerson Commons and North Bank Park stages will anchor the event with performances featuring the best regional and international jazz artists. The Jazz Café at North Bank Pavilion will showcase local artists on an intimate riverfront stage set against the city skyline. Award winning rib-burners representing 10 States and Canada will fire up their grills along Spring & Long Streets to compete for “Best Ribs” bragging rights.
DATE & HOURS:    Friday, July 22: 11am – 11pm
Saturday, July 23: 11am – 11pm
Sunday, July 24: 11am – 8:30pm
LOCATION:    The Arena District: North Bank Park, McFerson Commons, and Spring & Long Streets in downtown Columbus, Ohio. Click here for more details on the location.
PARKING:    Surrounding areas of The Arena District. Click here for more details on where to park.
WEATHER:    Typically sunny and warm: average day time temperature 85 °F
ADMISSION:    FREE

All food vendors will be open from 11:00am—11:00pm on Friday and Saturday, and from 11:00am—8:30pm on Sunday. Food and concessions will be available during event hours only.

http://www.hotribscooljazz.org/

Roasted Vegetable & Pork Tenderloin Bake

January 6, 2011 at 11:20 AM | Posted in pork tenderloin, vegetables | Leave a comment

Roasted Vegetable & Pork Tenderloin Bake

A good recipe to shake those winter blahs!

Ingredients

4 Cups coarsely chopped mixed celery, red onions and sweet potatoes
1/4 Cup Kraft Tuscan House Italian Dressing and Marinade
2 Tbsp. Kraft Grated Parmesan Cheese
1 Baking Apple, coarsely chopped
1 Teaspoon Cinnamon, toss chopped Apple pieces with Cinnamon
1 lb. Pork Tenderloin, cut into 8 pieces
1 Pkt. Shake ‘N Bake Extra Crispy Seasoned Coating Mix

*Heat oven to 400ºF

*Add 1 tsp. chopped dried sage to the vegetable mixture before roasting.

*Toss vegetables with dressing and cheese; spread onto bottom of parchment paper-lined 15x10x1-inch pan. Bake 15 min.

*Stir in apples. Coat meat with coating mix as directed on package; add to pan.

*Bake 20 min. until meat is done (160ºF) and vegetables are tender.

Nutritional Information
per serving

Calories
360
Total fat
12 g
Saturated fat
2.5 g
Cholesterol
65 mg
Sodium
820 mg
Carbohydrate
35 g
Dietary fiber
4 g
Sugars
13 g
Protein
27 g