1/4 cup Grated Parmesan Cheese1 egg white, beaten
1 tsp. garlic salt, divided
1-1/4 lb. Yukon gold or russet potatoes (about 4), cut into thin wedges
1 pork tenderloin (1 lb.)
2 Tbsp. Balsamic Vinaigrette Dressing
1 Tbsp. honey
HEAT oven to 425ºF. Mix cheese, egg white and 3/4 tsp. garlic salt in large bowl. Add potatoes; toss to coat. Spread onto greased large baking sheet.
BAKE 15 min. Place meat on same baking sheet next to potatoes; sprinkle with remaining 1/4 tsp. garlic salt.
BAKE 20 min. Combine dressing and honey; brush onto meat. Continue baking 10 to 15 min. or until meat is cooked through (160ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.
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