Recipe - Roast Pork Tenderloin Wpeppers And Onions

2 1 pound pork tenderloin
4 md Onions; halved
5 lg Garlic cloves; crushed
3 tablespoon Olive oil
One half teaspoon Thyme; crumbled
2 lg Red peppers, cored, seeded
& cut; lengthwise 6
Ieces
2 lg Green peppers, cored,
seeded & cut; lengthwise 6
Ieces
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 Can (14 oz.) chicken broth
2 teaspoon Worcestershire sauce
1 teaspoon Coarse mustard
1 tablespoon Cornstarch

Combine pork, onion, garlic, oil and thyme in a large bowl; toss to mix.
Add red and green peppers; toss to mix. Cover and refrigerate 2 to 3 hours,
stirring occasionally. Let stand 30 minutes at room temperature. Preheat
oven to 425. Salt and pepper meat and vegetables. Transfer just the
vegetables and garlic to one large roasting pan or 2 13" x 9" roasting
pans, dividing equally. Roast vegetables in preheated oven for 15 minutes.
Push vegetables to one side. Add pork, one tenderloin to each pan if using
two pans. Continue to roast just until pork juices run clear 20 to 25
minutes. Do not overcook. Transfer meat and vegetables to a platter; keep
warm. Discard garlic. If there are any browned bits in the roasting pan(s)
place pan over high heat. Add a little chicken broth and scrape up browned
bits from bottom. Add to medium size saucepan. Add chicken broth, reserving
One fourth cup, the Worcestershire and mustard. Boil for 2 minutes. Whisk together
remaining One fourth cup broth and cornstarch in small bowl until smooth with no
lumps. Slowly whisk cornstarch mixture into sauce. Boil 1 minute until
thickened, whisking constantly. Strain through sieve into a bowl; you
should have about 3 cups. Season with salt and pepper and additional
mustard if you wish. To serve: Slice pork diagonally into thin medallions.
Spoon sauce over and serve with vegetables.

Posted to FOODWINE Digest 12 Sep 96

Date: Thu, 12 Sep 1996 19:15:38 0400

From: Laura Hunter LHunter722@AOL.COM