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Nutrition Facts
Serving Size 1 (458g) Recipe makes 4 servings
Calories 401
Calories from Fat 150		(37%)
Amount Per Serving		%DV
	Total Fat 16.7g	25%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 112mg		37%
Sodium 480mg		20%
Potassium 1177mg		33%
Total Carbohydrate 26.1g		8%
	Dietary Fiber 4.1g	16%
	Sugars 14.4g
Protein 38.0g		75%
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Roasted Pork Tenderloin and Vegetable Medley

Recipe #349513 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Irmgard
Jan 13, 2009

This is a very easy to assemble meal. It is fast enough to make for a week night meal but elegant enough for company. The roasted peppers and onions are so sweet and tempting even to a vegetable hater!

SERVES 4 -6 (change servings and units)

Ingredients

1 red onion, cut into 8 wedges
2 zucchini, sliced diagonally 1/2-inch thick
2 sweet red peppers, thickly sliced
2 sweet green peppers, thickly sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (3/4 lb) pork tenderloins
1/4 cup fresh coriander, chopped
1/4 cup apricot jam
2 tablespoons grainy mustard
2 tablespoons cider vinegar

Directions

1
Line two baking sheets with aluminum foil.
2
Place the vegetables on one of the sheets, drizzle with the olive oil and season with half of the salt and pepper.
3
Arrange the pork tenderloins on the second sheet, tucking the tapered ends underneath.
4
Combine the remaining ingredients and brush over the meat.
5
Roast both the meat and vegetables in a 450 degree F oven until the juices run clear when the pork is pierced and just a hint of pink remains, about 25 minutes.
6
Broil until the pork is golden and glazed and the vegetables are browned around the edges, about 4 minutes.