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Name: Roast Pork Tenderloin W/peppers and Onions
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 lg Green peppers, cored,; 1 Can (14 oz.) chicken broth; Ieces; 2 1 lb pork tenderloin; 5 lg Garlic crushed; Ieces; 1 tb Cornstarch; 1/4 ts Pepper; 4 md Onions; halved; 2 ts Worcestershire Sauce; 1/2 ts Thyme; crumbled; 3 tb olive oil; 2 lg Red peppers, cored, seeded; 1/4 ts Salt; 1 ts Coarse mustard

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INGREDIENTS

2 lg Green peppers, cored,
1 Can (14 oz.) chicken broth
Ieces
2 1 lb pork tenderloin
5 lg Garlic ; crushed
Ieces
1 tb Cornstarch
1/4 ts Pepper
4 md Onions; halved
2 ts Worcestershire Sauce
1/2 ts Thyme; crumbled
3 tb olive oil
2 lg Red peppers, cored, seeded
1/4 ts Salt
1 ts Coarse mustard

Servings

INSTRUCTIONS

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. Posted to FOODWINE Digest 12 Sep 96 Date: Thu, 12 Sep 1996 19:15:38 -0400 From: Laura Hunter

NOTES

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Roast Pork Tenderloin W/peppers and Onions

2 lg Green peppers, cored,
1 Can (14 oz.) chicken broth
 Ieces
2 1 lb pork tenderloin
5 lg Garlic crushed
 Ieces
1 tb Cornstarch
1/4 ts Pepper
4 md Onions; halved
2 ts Worcestershire Sauce
1/2 ts Thyme; crumbled
3 tb olive oil
2 lg Red peppers, cored, seeded
1/4 ts Salt
1 ts Coarse mustard

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.    Posted to FOODWINE Digest 12 Sep 96    Date:    Thu, 12 Sep 1996 19:15:38 -0400    From:    Laura Hunter <LHunter722@AOL.COM>

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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 8 Servings

Calories: 19
Calories from Fat: 12 (63%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 14.4mg		0 %
Potassium 23.4mg		1 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 19

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