Banana Leaf-Wrapped Pork with Roasted Vegetables

• 1/2 cup PLANTERS Dry Roasted Peanuts Rite Aid Buy 1 Get 1 Free thru 02/06
• 1 habanero chile, stemmed, seeded
• 3/4 cup KRAFT Zesty Italian Dressing, divided
• 2/3 cup fresh cilantro, divided
• 2 chayotes, peeled, cut into 1/2-inch cubes
• 1 lb. sweet potatoes (about 2), peeled, cut into 1/2-inch cubes
• 1 small onion, cut into wedges King Sooper's 1 lb For $0.99 thru 02/09
• 2 pork tenderloins (2 lb.) Safeway 1 lb For $3.99 thru 02/09
• 2 tsp. coarse ground black pepper
• 2 banana leaves, each cut into 18-inch square, softened

1. Heat oven to 375 degrees F.
2. Blend nuts, chile and 1/2 cup each dressing and cilantro in blender until smooth.
3. Toss vegetables with remaining dressing; spread onto foil-covered rimmed baking sheet.
4. Chop remaining cilantro; set aside.
5. Sprinkle meat with black pepper; cook in large skillet sprayed with cooking spray on high heat 5 min.
6. or until evenly browned, turning occasionally.
7. Place each tenderloin on center of 1 banana leaf; brush meat evenly with half the nut mixture.
8. Bring opposite sides of leaves together at top of each tenderloin to enclose meat, overlapping edges; tuck remaining sides of leaves under meat.
9. Place over vegetables.
10. Bake 45 min.
11. or until meat is done (145 degrees F); remove meat from oven.
12. Continue baking vegetables 15 to 20 min.
13. or until tender.
14. Transfer vegetables to plate; cover to keep warm.
15. Pour meat drippings into saucepan.
16. Add remaining nut mixture; mix well.
17. Cook and stir on medium heat 3 min.
18. or until heated through.
19. Sprinkle reserved cilantro over meat and vegetables.
20. Serve topped with sauce.

peanuts, chile, italian dressing, fresh cilantro, chayotes, sweet potatoes, onion, pork, coarse ground black pepper, banana

Taken from www.kraftrecipes.com/recipes/banana-leaf-wrapped-pork-roasted-vegetables-150619.aspx (may not work)