2 teaspoons Cajun or Creole seasoning
1 pound pork tenderloin
2 medium sweet potatoes or yams (3/4 pound)
4 small zucchini (1 pound)
1-1/2 cups frozen small whole onions
2 tablespoons margarine, butter or spread, melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
Heat oven to 425 degrees F.
Rub Cajun seasoning into pork. Place in ungreased jelly roll pan, 15-1/2 × 10-1/2 × 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 reads 160 degrees F. Loosely cover pan with aluminum foil and let stand 10 minutes. Cut pork into thin slices. Serve with vegetables.
Yield: 4 servings.
Per Serving (excluding unknown items): 307 Calories; 10g Fat (29.2% calories from fat); 28g Protein; 27g Carbohydrate; 6g Dietary Fiber; 74mg Cholesterol; 384mg Sodium.
Exchanges: 1 Grain (Starch); 3-1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTE:
If you’d like a milder flavor, just reduce the amount of Cajun spice.