Roasted Masala-Spiced Pork with Root Vegetables

• 6 Tbsp. Miracle Whip Calorie-Wise Spread
• 2 Tbsp. garam masala
• 1-1/2 tsp. garlic powder
• 1-1/2 tsp. paprika
• 6 each pork tenderloins
• 1 gal. carrots, peeled, quartered lengthwise
• 1 gal. parsnips, peeled, quartered lengthwise
• 3 qt. shallots, halved
• 1-1/2 cups Kraft Catalina Dressing
• 2 Tbsp. honey

1. Mix first 4 ingredients until blended; rub onto each tenderloin until evenly coated.
2. Refrigerate 30 min.
3. to 1 hour.
4. Toss vegetables with dressing; spread onto foil-lined baking sheets.
5. Cover with foil.
6. Bake vegetables in 425 degrees F (220 degrees C) standard oven 30 to 35 min.
7. or until caramelized, removing foil and stirring halfway.
8. Bake pork on foil-lined baking sheets 15 to 20 min.
9. or until done (160 degrees F 71 degrees C).
10. Transfer to cutting board; let stand 5 min.
11. before slicing.
12. Toss vegetables with honey.
13. Serve pork with vegetables.

miracle, garam masala, garlic, paprika, pork tenderloins, carrots, parsnips, shallots, dressing, honey

Taken from www.kraftrecipes.com/recipes/roasted-masala-spiced-pork-root-vegetables-158589.aspx (may not work)