egg white, lightly beaten
cup Grated Parmesan Cheese
tsp. garlic salt, divided
lb. Yukon gold or russet potatoes (about 4), cut into thin wedges
pork tenderloin (1 lb.)
Tbsp. Balsamic Vinaigrette Dressing
Mix egg white, cheese and 3/4 tsp. garlic salt in large bowl. Add potatoes; toss to coat. Spread onto large greased baking sheet. Bake 15 min. Add meat to baking sheet with potatoes; sprinkle with remaining garlic salt. Bake 20 min. Mix dressing and honey; brush onto meat. Bake 10 to 15 min. or until meat is done (160ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.