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Fall Feast- Pork Tenderloin With Fall Vegeta

* Exported from MasterCook *


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Red pepper
1 Yellow pepper
3 md Zucchini
3 sm Onions
2 tb Olive oil
2 Pork tenderloins, 10 oz ea
2 ts Fresh rosemary, chopped
1 c White wine
1 c Apple juice
1 t Red current jelly

Substitute other vegetables if you prefer but cut to
the same size for even cooking.

Cut peppers and zucchini into 1-inch dice. Peel onion
and cut into eight sections through the root.

Preheat oven to 350F 180C. In a skillet, on medium
heat, brown pork tenderloins on all sides. Remove to a
baking dish large enough to hold pork and vegetables.
Season with salt, pepper and rosemary.

Add vegetables to skillet and saut until slightly
brown and crisp-tender, about 5 minutes. Surround pork
with vegetables.

Bake uncovered for 25 minutes, or until pork juices
are no longer pink. Pour wine and pan juices into
skillet, add apple juice and bring to boil. Boil until
reduced by half. Stir in red current jelly and simmer
another minute.

Slice pork into thin slices, pour sauce over pork and
garnish with vegetables.

Source: Food & Drink magazine, Autumn 94, by Liquor
Control Board of Ontario, Canada. Article by Lucy

Fall Feast menu:
Fall Feast - Corn Chowder
Fall Feast - Pork Tenderloin with Fall Vegetables
[above] Fall Feast - Homestyle Potatoes
Fall Feast - Pavlova [should be made ahead]


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