Recipe - Fall Feast - Pork Tenderloin With Fall Vegeta

1 Red pepper
1 Yellow pepper
3 md Zucchini
3 small Onions
2 tablespoon Olive oil
2 Pork tenderloins, 10 ounce ea
Salt
Pepper
2 teaspoon Fresh rosemary, chopped
1 cup White wine
1 cup Apple juice
1 teaspoon Red current jelly

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

Cut peppers and zucchini into 1inch 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 crisptender,
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]

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini