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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Soups, Vegetables 6 Servings

INGREDIENTS

1 Red pepper
1 Yellow pepper
3 Zucchini
3 Onions
2 T Olive oil
2 Pork tenderloins, 10 oz ea
Salt
Pepper
2 t Fresh rosemary, chopped
1 c White wine
1 c Apple juice
1 t Red current jelly

INSTRUCTIONS

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 Waverman  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]  [-=PAM=-]   PA_Meadows@msn.com  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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