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| 6 | Ears of frozen niblet corn |
| 3 mittel | Sweet potatoes, peeled, cut into 1 1/2 inch pieces |
| 1 gross | Onion, cut into 12 wedges |
| 2 | Pork tenderloins, 3/4 lb ea |
| 2/3 Tasse | Apple jelly |
| 2 Esslöffel | oil |
| 2 Teelöffel | mustard dry |
| 1 Teelöffel | Dried marjoram leaves |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
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1. Heat oven to 450 degrees. Place corn in large bowl of warm water to partially thaw. Place sweet potatoes and onion around sides of ungreased 15x10x1-inch baking pan.
2. In small saucepan, combine all glaze ingredients. Cook over low heat until melted and smooth, stirring constantly. Brush about half of glaze mixture over vegetables. Bake at 450 degrees for 25 minutes.
3. Remove pan from oven. Turn vegetables in pan. Remove corn from water; place in pan with vegetables. Place pork tenderloins in center of pan. Brush pork and all vegetables wuth remaining glaze. Bake an additional 25 to 30 minutes or until pork is no longer pink in center and vegetables are tender.
Nutrition Information Per Serving: 430 Calories, 10 g Fat, 250 mg Sodium
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