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 t Red current jelly
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] [-?M? PA_Meadows@msn.com