| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
|
Red pepper |
| 1 |
|
Yellow pepper |
| 3 |
md |
Zucchini |
| 3 |
sm |
Onions |
| 2 |
tb |
Olive oil |
| 2 |
|
Pork tenderloins, 10 oz ea |
|
|
Salt |
|
|
Pepper |
| 2 |
ts |
Fresh rosemary, chopped |
| 1 |
c |
White wine |
| 1 |
c |
Apple juice |
| 1 |
ts |
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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