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Add a photoServings: 6
Ingredients
- 1 x Red pepper
- 1 x Yellow pepper
- 3 med Zucchini
- 3 sm Onions
- 2 Tbsp. Extra virgin olive oil
- 2 x Pork tenderloins, 10 ounce ea Salt Pepper
- 2 tsp Fresh rosemary, minced
- 1 c. White wine
- 1 c. Apple juice
- 1 tsp Red current jelly
Directions
- 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 sufficient to hold pork and vegetables. Season with salt, pepper and rosemary.
- Add in vegetables to skillet and saut till slightly brown and crisp-tender, about 5 min. Surround pork with vegetables.
- Bake uncovered for 25 min, or possibly till pork juices are no longer pink.
- Pour wine and pan juices into skillet, add in apple juice and bring to boil.
- Boil till 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 58 | 27% |
| Total Fat 6.56g | 8% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 51mg | 17% |
| Sodium 57mg | 2% |
| Potassium 721mg | 21% |
| Total Carbs 13.85g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 8.51g | 6% |
| Protein 18.11g | 29% |
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