1 (16.9-ounce) package frozen Mrs. T's Potato Pierogies (any variety)
Non-stick cooking spray
4 teaspoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried rosemary leaves, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pound pork tenderloin
OR
1 1/4 pound turkey tenderloin
8 ounces whole white mushrooms
1 fennel bulb, cut in 6 to 8 wedges (optional)
1 medium onion, cut in 8 wedges
2 plum tomatoes, halved lengthwise
Servings: 4
Preheat oven to 450ºF. Spray two 15 × 10-inch shallow roasting pans with non-stick cooking spray. Place frozen pierogies on one pan in a single layer, set aside. In a small cup, combine oil, vinegar, rosemary, salt and pepper; set aside. In the remaining pan, place pork; surround with mushrooms, fennel, onion and tomatoes in a single layer. Drizzle vegetables with about 2/3 of the oil mixture and pierogies with remaining oil; toss pierogies to coat both sides. Place both pans in the oven. Roast until pork registers 160ºF on a meat thermometer and the vegetables are tender and pierogies are golden, crisp and lightly puffed, about 20 minutes, turning the vegetables and pierogies during cooking. Slice pork and serve with roasted pierogies and vegetables.
Servings: 4
Non-stick cooking spray
4 teaspoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried rosemary leaves, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pound pork tenderloin
OR
1 1/4 pound turkey tenderloin
8 ounces whole white mushrooms
1 fennel bulb, cut in 6 to 8 wedges (optional)
1 medium onion, cut in 8 wedges
2 plum tomatoes, halved lengthwise
Servings: 4
Preheat oven to 450ºF. Spray two 15 × 10-inch shallow roasting pans with non-stick cooking spray. Place frozen pierogies on one pan in a single layer, set aside. In a small cup, combine oil, vinegar, rosemary, salt and pepper; set aside. In the remaining pan, place pork; surround with mushrooms, fennel, onion and tomatoes in a single layer. Drizzle vegetables with about 2/3 of the oil mixture and pierogies with remaining oil; toss pierogies to coat both sides. Place both pans in the oven. Roast until pork registers 160ºF on a meat thermometer and the vegetables are tender and pierogies are golden, crisp and lightly puffed, about 20 minutes, turning the vegetables and pierogies during cooking. Slice pork and serve with roasted pierogies and vegetables.
Servings: 4
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