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Fall Feast Pork Tenderloin With Fall Vegeta
Ingredients
- 1 x Red pepper
- 1 x Yellow pepper
- 3 med Zucchini
- 3 sm Onions
- 2 Tbsp. Extra virgin olive oil
- 2 x Pork tenderloins, 10 ounce ea Salt Pepper
- 2 tsp Fresh rosemary, minced
- 1 c. White wine
- 1 c. Apple juice
- 1 tsp Red current jelly
Directions
- 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 sufficient to hold pork and vegetables. Season with salt, pepper and rosemary.
- Add in vegetables to skillet and saut till slightly brown and crisp-tender, about 5 min. Surround pork with vegetables.
- Bake uncovered for 25 min, or possibly till pork juices are no longer pink.
- Pour wine and pan juices into skillet, add in apple juice and bring to boil.
- Boil till 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.
- 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]
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