Tested till perfect Roasted Pork Tenderloin and Vegetable Medley

Roasted Pork Tenderloin and Vegetable Medley

Serve with Steamed Rice.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2002

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

  • 1 1red onionred onions
  • 2 2zucchinizucchinis
  • 1 1each sweet red peppersweet red peppers, thickly sliced
  • 1 1sweet green peppersweet green peppers, thickly sliced
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1/2 tsp 1/2tspeach of salt and pepper
  • 2 (about 1-1/2 lb/750 g total) 2(about 1-1/2 lb/750 g total)pork tenderloinpork tenderloins
  • 1/4 cup 1/4cupchopped fresh coriander
  • 1/4 cup 1/4cupapricot jam, strained
  • 2 tbsp 2tbspgrainy mustard
  • 2 tbsp 2tbspcider vinegar
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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.

Nutritional Information Per each of 4 servings: about

cal 307 pro 27g total fat 8g sat. fat 2g
carb 33g fibre 5g chol 57mg sodium 459mg

% RDI:

calcium 6 iron 19 vit A 28 vit C 248
folate 25
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