Fall Feast- Pork Tenderloin with Fall Vegetables

• 1 each sweet red bell peppers
• 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

1. Substitute other vegetables if you prefer but cut to the same size for even cooking.
2. Cut peppers and zucchini into 1-inch dice.
3. Peel onion and cut into eight sections through the root.
4. Preheat oven to 350F (180C).
5. In a skillet, on medium heat, brown pork tenderloins on all sides.
6. Remove to a baking dish large enough to hold pork and vegetables.
7. Season with salt, pepper and rosemary.
8. Add vegetables to skillet and saut until slightly brown and crisp-tender, about 5 minutes.
9. Surround pork with vegetables.
10. Bake uncovered for 25 minutes, or until pork juices are no longer pink.
11. Pour wine and pan juices into skillet, add apple juice and bring to boil.
12. Boil until reduced by half.
13. Stir in red current jelly and simmer another minute.
14. Slice pork into thin slices, pour sauce over pork and garnish with vegetables.

sweet red bell peppers, sweet yellow bell peppers, zucchini, onions, olive oil, pork tenderloin, salt, black pepper, rosemary, white wine, apple juice, currant jelly red

Taken from recipeland.com/recipe/v/fall-feast-pork-tenderloin-fall-43044 (may not work)