One-Pan Roast Pork Tenderloin Dinner

• 1 Tbsp. honey
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
• 1 pork tenderloin (1 lb.)
• 2 sprigs fresh rosemary, leaves picked off
• 2 parsnips, peeled, quartered lengthwise
• 1 each red and yellow pepper, each cut into 8 wedges Target 1 pkg For $2.99 thru 02/06

1. Heat oven to 400 degrees F.
2. Mix honey, mustard and 1 Tbsp.
3. dressing until blended.
4. Place meat on one side of foil-covered rimmed baking sheet.
5. Brush with 1/3 of the honey mixture; sprinkle with rosemary.
6. Toss vegetables with remaining dressing; spread onto other side of prepared baking sheet.
7. Bake 25 to 30 min.
8. or until meat is done (145 degrees F), turning vegetables and meat, and brushing meat with remaining honey mixture every 10 min.
9. Transfer meat to cutting board; cover loosely with foil.
10. Let stand 10 min.
11. Meanwhile, continue baking vegetables 10 min.
12. or until tender.
13. Slice meat; place on platter.
14. Surround with vegetables.

honey, poupon, kraft classic balsamic vinaigrette dressing, pork tenderloin, rosemary, parsnips, yellow pepper

Taken from www.kraftrecipes.com/recipes/one-pan-roast-pork-tenderloin-dinner-144312.aspx (may not work)