*  Exported from  MasterCook  *
 
                  Roast Pork Tenderloin w/Peppers & Onions
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Course - Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      1 lb.         pork tenderloin
    4      medium        onions -- halved
    5      lg.           garlic cloves -- crushed
    3      tablespoons   olive oil
      1/2  teaspoon      thyme -- crumbled
    2      lg.           red peppers, cored, seeded & cut -- lengthwise 6
 pieces
    2      lg.           green peppers, cored, seeded & cut -- lengthwise 6
 pieces
      1/4  teaspoon      salt
      1/4  teaspoon      pepper
    1      can (14 oz.)  chicken broth
    2      teaspoons     Worcestershire sauce
    1      teaspoon      coarse mustard
    1      tablespoon    cornstarch
 
 Combine pork, onion, garlic, oil and thyme in a large bowl; toss to mix.  Add
 red and green peppers; toss to mix.  Cover and refrigerate 2 to 3 hours,
 stirring occasionally.  Let stand 30 minutes at room temperature.  Preheat
 oven to 425.  Salt and pepper meat and vegetables.  Transfer just the
 vegetables and garlic to one large roasting pan or 2 13″ x 9″ roasting pans,
 dividing equally.  Roast vegetables in preheated oven for 15 minutes.  Push
 vegetables to one side.  Add pork, one tenderloin to each pan if using two
 pans.  Continue to roast just until pork juices run clear - 20 to 25 minutes.
  Do not overcook.  Transfer meat and vegetables to a platter; keep warm.
  Discard garlic.  If there are any browned bits in the roasting pan (s) place
 pan over high heat.  Add a little chicken broth and scrape up browned bits
 from bottom.  Add to medium size saucepan.  Add chicken broth, reserving 1/4
 cup, the Worcestershire and mustard.  Boil for 2 minutes.  Whisk together
 remaining 1/4 cup broth and cornstarch in small bowl until smooth with no
 lumps.  Slowly whisk cornstarch mixture into sauce.  Boil 1 minute until
 thickened, whisking constantly.  Strain through sieve into a bowl; you should
 have about 3 cups.  Season with salt and pepper and additional mustard if you
 wish.
 To serve:  Slice pork diagonally into thin medallions.  Spoon sauce over and
 serve with vegetables.
 
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