*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Red pepper
    1                    Yellow pepper
    3       md           Zucchini
    3       sm           Onions
    2       tb           Olive oil
    2                    Pork tenderloins, 10 oz ea
    2       ts           Fresh rosemary, chopped
    1       c            White wine
    1       c            Apple juice
    1       t            Red current jelly
   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 350F 180C. 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.
   Source: Food & Drink magazine, Autumn 94, by Liquor
   Control Board of Ontario, Canada. Article by Lucy
   Fall Feast menu:
   Fall Feast - Corn Chowder
   Fall Feast - Pork Tenderloin with Fall Vegetables
   [above] Fall Feast - Homestyle Potatoes
   Fall Feast - Pavlova [should be made ahead]
       [-úMÿ   PA_Meadows@msn.com
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