Recipe Review – Pork Roast with Parmesan Fries

This was pretty good.  Instead of regular fries, I used sweet potatoes.  Which came out good, but really stuck to the pan even though I greased it.  The roast was moist and yummy.  Matthew loved the sweet potatoes and even ate the roast.  We ate about half the roast and plan on making BBQ pork sandwiches with the rest.  Recipe from Kraft.

1 egg white, lightly beaten
1/4 cup  KRAFT 100% Grated Parmesan Cheese
1 tsp. garlic salt, divided
1-1/4 lb.  Yukon gold or russet potatoes (3 medium), cut into thin wedges
1 pork tenderloin (1 lb.)
2 Tbsp.  KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. honey
PREHEAT oven to 425ºF. Combine egg white, cheese and 3/4 tsp. of the garlic salt. Add to potatoes; toss to coat. Spread onto greased large baking sheet.

BAKE 15 min. Place meat on same baking sheet next to the potatoes; sprinkle with remaining 1/4 tsp. garlic salt. Bake an additional 20 min. Meanwhile, combine dressing and honey.

BRUSH meat with dressing mixture. Continue baking 10 to 15 min. or until meat is cooked through (160ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.


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