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Roast Pork Tenderloin W/peppers And Onions

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CATEGORY CUISINE TAG YIELD
Meats, Grains Course -, Main, Pork 8 Servings

INGREDIENTS

2 1 lb pork tenderloin
4 Onions, halved
5 Garlic cloves, crushed
3 T Olive oil
1/2 t Thyme, crumbled
2 Red peppers, cored seeded
& cut lengthwise 6
Ieces
2 Green peppers, cored
seeded & cut lengthwise
Ieces
1/4 t Salt
1/4 t Pepper
1 Can, 14 oz. chicken broth
2 t Worcestershire sauce
1 t Coarse mustard
1 T Cornstarch

INSTRUCTIONS

6
Combine pork, onion, garlic, oil and thyme in a large bowl; toss to
mix. Add red and green peppers; toss to mix. Cover and refrigerate 2
to 3 hours, stirring occasionally.  Let stand 30 minutes at room
temperature. Preheat oven to 425.  Salt and pepper meat and
vegetables.  Transfer just the vegetables and garlic to one large
roasting pan or 2 13" x 9" roasting pans, dividing equally. Roast
vegetables in preheated oven for 15 minutes. Push vegetables to one
side. Add pork, one tenderloin to each pan if using two pans.  Continue
to roast just until pork juices run clear - 20 to 25  minutes. Do not
overcook. Transfer meat and vegetables to a platter;  keep warm.
Discard garlic. If there are any browned bits in the  roasting pan(s)
place pan over high heat. Add a little chicken broth  and scrape up
browned bits from bottom. Add to medium size saucepan.  Add chicken
broth, reserving 1/4 cup, the Worcestershire and mustard.  Boil for 2
minutes. Whisk together remaining 1/4 cup broth and  cornstarch in
small bowl until smooth with no lumps.  Slowly whisk  cornstarch
mixture into sauce. Boil 1 minute until thickened,  whisking
constantly. Strain through sieve into a bowl; you should  have about 3
cups. Season with salt and pepper and additional mustard  if you wish.
To serve: Slice pork diagonally into thin medallions.  Spoon sauce over
and serve with vegetables.  Posted to FOODWINE Digest 12 Sep 96  Date:
Thu, 12 Sep 1996 19:15:38 -0400  From:    Laura Hunter
<LHunter722@AOL.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 221
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 17.9mg
Sodium: 438.9mg
Potassium: 340.1mg
Carbohydrates: 30.1g
Fiber: 1.7g
Sugar: 16.5g
Protein: 8.8g


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