🫙 From the Spice Rack
Fall Feast- Pork Tenderloin with Fall Vegeta
1 Red pepper 1 Yellow pepper 3 md Zucchini 3 sm Onions 2 tb Olive oil 2 Pork tenderloins, 10 oz ea Salt Pepper 2 ts Fresh rosemary, chopped 1 c White wine 1 c Apple juice 1 t Red c...
maineasy
Ingredients8 items
Ingredients
- 1red pepper
- 1yellow pepper
- 3medium zucchini
- 3small onions
- 2tbsp olive oil
- 2pork tenderloins, 10 oz ea
- 1cup white wine
- 1cup apple juice
Directions
- 1
1 Red pepper 1 Yellow pepper 3 md Zucchini 3 sm Onions 2 tb Olive oil 2 Pork tenderloins, 10 oz ea Salt Pepper 2 ts Fresh rosemary, chopped
- 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