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60 minutes
Prep: 20 minutes
Cook: 40 minutes
320 calories per serving view nutrition facts
2-4 servings
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| 1 | each | sweet red bell pepper | |
| 1 | each | sweet yellow bell peppers | |
| 3 | medium | zucchini | |
| 3 | small | onions | |
| 2 | tablespoons | olive oil | |
| 20 | ounces | pork tenderloin | two 10 ounce loins |
| 1 | x | salt | |
| 1 | x | black pepper | |
| 2 | teaspoons | rosemary leaves | fresh, chopped |
| 1 | cup | white wine | |
| 1 | cup | apple juice | |
| 1 | teaspoon | currant jelly | red |
Substitute other vegetables if you prefer but cut to the same size for even cooking.
Cut peppers and zucchini into 1-inch dice.
Peel onion and cut into eight sections through the root.
Preheat oven to 350 degrees F.
In a skillet, on medium heat, brown pork tenderloins on all sides.
Remove to a baking dish large enough to hold pork and vegetables.
Season with salt, pepper and rosemary.
Add vegetables to skillet and saut until slightly brown and crisp-tender, about 5 minutes.
Surround pork with vegetables.
Bake uncovered for 25 minutes, or until pork juices are no longer pink.
Pour wine and pan juices into skillet, add apple juice and bring to boil.
Boil until reduced by half.
Stir in red current jelly and simmer another minute.
Slice pork into thin slices, pour sauce over pork and garnish with vegetables.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 91mg | 4% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 4.0g | 15% |
| Sugars 13.0g | |
| Protein 33.0g | 65% |
| Vitamin A | 27% | Vitamin C | 299% | |
| Calcium | 6% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
Super rich, creamy, delicious and warmed the belly immediately. Rosemary seems to work very well with the curry. Awesome fall or winter soup on a cold day. I added a few drops of sesame oil which kicked up the richness a notch. Also I omitted the arame (didn't know what it is). Also I used vegetable stock instead of plain water which added some extra salt so I used a bit less soy sauce. Was worried about the raw garlic being overpowering but it turned out perfect (although I do love garlic and used a massive clove :) If you are not a fan of garlic just leave it out and enjoy.
