You may also like
Categories:
sweet red bell peppers sweet yellow bell peppers zucchini onions olive oil pork tenderloin salt black pepper rosemary white wine apple juice currant jelly red
Viewed: 7 - Published at: 2 years agoIngredients
- 1 each sweet red bell peppers
- 1 each sweet yellow bell peppers
- 3 medium zucchini
- 3 small onions
- 2 tablespoons olive oil
- 20 ounces pork tenderloin two 10 ounce loins
- 1 x salt
- 1 x black pepper
- 2 teaspoons rosemary leaves fresh, chopped
- 1 cup white wine
- 1 cup apple juice
- 1 teaspoon currant jelly red
Method
- 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.
