Glazed Pork Tenderloin with Roasted Vegetables

• 1 pork tenderloin (1 lb./450 g)
• 3/4 tsp. chili powder
• 1/2 tsp. black pepper
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cumin
• 1 lb. (450 g) sweet potatoes (about 2), cut into 1/2-inch-thick slices
• 1 lb. (450 g) fresh asparagus spears, ends trimmed
• 1/4 cup Kraft Balsamic Vinaigrette Dressing
• 2 Tbsp. brown sugar

1. Heat oven to 425F.
2. Place meat on parchment-covered rimmed baking sheet.
3. Combine seasonings; rub onto meat.
4. Spread vegetables onto second parchment-covered baking sheet; spray with cooking spray.
5. Bake meat and vegetables 30 to 35 min.
6. or until meat is done (160 degrees F), brushing meat and vegetables with combined dressing and sugar for the last 15 min.

pork tenderloin, chili powder, black pepper, ground cinnamon, ground cumin, sweet potatoes, brown sugar

Taken from www.kraftrecipes.com/recipes/glazed-pork-tenderloin-roasted-vegetables-177688.aspx (may not work)