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Fall Feast – Pork Tenderloin With Fall Vegeta

Fall Feast - Pork Tenderloin With Fall Vegeta recipe image
This Mediterranean main features Pepper, Pepper, Zucchini, Onions, Olive oil. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 254.1
Dietary: Gluten-free
Description
This Mediterranean main features Pepper, Pepper, Zucchini, Onions, Olive oil. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 3 md Zucchini
  • 3 small Onions
  • 2 tablespoon Olive oil
  • 2 Pork Tenderloins, 10 oz ea
Directions
  1. 1
    Salt Pepper 2 ts Fresh rosemary, chopped 1 c White wine 1 c Apple juice 1 ts Red current jelly Substitute other vegetables if you prefer but
  2. 2
    cut to the same size for even cooking.
  3. 3
    Cut peppers and zucchini into 1-inch dice.
  4. 4
    Peel onion and cut into eight sections through the root.
  5. 5
    Preheat oven to 350F 180C.
  6. 6
    In a skillet, on medium heat, brown pork tenderloins on all sides.
  7. 7
    Remove to a baking dish large enough to hold pork and vegetables.
  8. 8
    Season with salt, pepper and rosemary.
  9. 9
    Add vegetables to skillet and saut until slightly brown and crisp-tender, about 5 minutes.
  10. 10
    Surround pork with vegetables.
  11. 11
    Bake uncovered for 25 minutes, or until pork juices are no longer pink.
  12. 12
    Pour wine and pan juices into skillet, add apple juice and bring to boil.
  13. 13
    Boil until reduced by half.
  14. 14
    Stir in red current jelly and simmer another minute.
  15. 15
    Slice pork into thin slices, pour sauce over pork and garnish with vegetables.
  16. 16
    Ontario, Canada.
  17. 17
    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]

Nutrition Facts

Servings 6

Amount Per Serving
Calories 254.1kcal
% Daily Value *
Total Fat 10.2g16%
Saturated Fat 1.8g9%
Cholesterol 37.0mg13%
Sodium 43.5mg2%
Total Carbohydrate 27.1g10%
Dietary Fiber 8.9g36%
Sugars 6.5g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, fall, feast, main, mediterranean, oil, olive, onions, pepper, pork, simmering, tenderloin, tenderloins, title, vegan, vegeta, vegetables, with, zucchini
Read it online: https://www.chefs-mate.com/recipe/fall-feast-pork-tenderloin-with-fall-vegeta/