Fall Feast- Pork Tenderloin with Fall Vegetables Recipe

Name: Fall Feast- Pork Tenderloin with Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Substitute other vegetables if you prefer but cut to the same size for even cooking.
2
Cut peppers and zucchini into 1-inch dice.
3
Peel onion and cut into eight sections through the root.
4
Preheat oven to 350F (180C).
5
In a skillet, on medium heat, brown pork tenderloins on all sides.
6
Remove to a baking dish large enough to hold pork and vegetables.
7
Season with salt, pepper and rosemary.
8
Add vegetables to skillet and saut until slightly brown and crisp-tender, about 5 minutes.
9
Surround pork with vegetables.
10
Bake uncovered for 25 minutes, or until pork juices are no longer pink.
11
Pour wine and pan juices into skillet, add apple juice and bring to boil.
12
Boil until reduced by half.
13
Stir in red current jelly and simmer another minute.
14
Slice pork into thin slices, pour sauce over pork and garnish with vegetables.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 each sweet red bell peppers, 1 each sweet yellow bell peppers, 3 medium zucchini, 3 small onions, and more.

Yes, Fall Feast- Pork Tenderloin with Fall Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Feast- Pork Tenderloin with Fall Vegetables

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