• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fall Feast - Pork Tenderloin with Fall Vegeta

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 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 ts Red current jelly


Substitute other vegetables if you prefer but cut to the same size for even

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

Slice pork into thin slices, pour sauce over pork and garnish with

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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