Roasted Pork Tenderloin and Vegetable Medley
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per each of 4 servings: about | - |
| cal | 307 |
| pro | 27 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 33 g |
| fibre | 5 g |
| chol | 57 mg |
| sodium | 459 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 19 |
| vit A | 28 |
| vit C | 248 |
| folate | 25 |
Serve with Steamed Rice.
Ingredients
- 1 red onion
- 2 zucchinis
- 1 each sweet red pepper, thickly sliced
- 1 sweet green pepper, thickly sliced
- 1 tbsp extra-virgin olive oil
- 1/2 tsp 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 tbsp grainy mustard
- 2 tbsp cider vinegar
Preparation
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.
Additional information :
Tip: You'll have enough pork for dinner for four the first night and leftovers for sandwiches the next day.
Source : Canadian Living Magazine: November 2002
- Keywords : Main Course; Dinner; Roast; Pork; Onions; Zucchini; Red pepper; Green pepper;
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