Ingredients

• 1 lb. sweet potatoes, peeled, cubed
• 1 large red onion, cut into thin wedges
• 1/2 cup catalina dressing (light reduced fat or regular)
• 1-1/2 tsp. dried thyme leaves, divided
• 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
• 1-1/2 cups water
• 2 small pork tenderloins (1-1/2 lbs.)

Directions

Preheat oven to 375 degrees F. Toss sweet potatoes and onions with dressing and 1/2 tsp. of the thyme. Arrange in a 15x10x1-inch baking pan sprayed with cooking spray. Bake 10 minutes.

Meanwhile, combine stuffing mix and water. Cut each tenderloin diagonally into thirds. Push vegetable mixture into edges of pan. Spoon stuffing down center of pan; top with meat. Sprinkle with remaining 1 tsp. thyme over meat.

Bake 45 to 50 minutes, or until cooked through. (160 degrees F.)

Makes 6 servings

Note: Roasted sweet potatoes have a firm texture. If you prefer a softer texture, microwave on HIGH for 3 minutes before transferring to the baking pan.

Source: From Taste of Home, Simple and Delicious

By Connie from Cotter, AR