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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