Roasted Pork Tenderloin and Vegetable Medley

Roasted Pork Tenderloin and Vegetable Medley Do Not Use Image by: Roasted Pork Tenderloin and Vegetable Medley Do Not Use Author: Canadian Living

Serve with Steamed Rice.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

  • 1 red onion
  • 2 zucchinis
  • 1 sweet red pepper thickly sliced
  • 1 sweet green pepper thickly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon each of salt and pepper
  • 2 (about 1-1/2 lb/750 g total) pork tenderloins
  • 1/4 cup chopped fresh coriander
  • 1/4 cup apricot jam strained
  • 2 tablespoons grainy mustard
  • 2 tablespoons cider vinegar

Method

Cut onion into 8 wedges, leaving root end intact. Cut zucchini diagonally into 1/2-inch (1 cm) thick slices. Place on foil-lined rimmed baking sheet along with red and green peppers. Sprinkle with oil and half each of the salt and pepper; toss to coat. Push to sides of pan.

Add pork to centre of pan, tucking tapered ends underneath. Combine coriander, jam, mustard, vinegar and remaining salt and pepper; brush over pork. Roast in 450°F (230°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes.

Broil until pork is golden and glazed and vegetables are browned around edges, about 4 minutes.

Nutritional facts <b>Per each of 4 servings:</b> about

  • Sodium 459 mg
  • Protein 27 g
  • Calories 307.0
  • Total fat 8 g
  • Cholesterol 57 mg
  • Saturated fat 2 g
  • Total carbohydrate 33 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 248.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Pork Tenderloin and Vegetable Medley

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