ROASTED PORK TENDERLOIN AND VEGETABLE MEDLEY
This is a very easy to assemble meal. It is fast enough to make for a week night meal but elegant enough for company. The roasted peppers and onions are so sweet and tempting even to a vegetable hater!
Provided by Irmgard
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Line two baking sheets with aluminum foil.
- Place the vegetables on one of the sheets, drizzle with the olive oil and season with half of the salt and pepper.
- Arrange the pork tenderloins on the second sheet, tucking the tapered ends underneath.
- Combine the remaining ingredients and brush over the meat.
- Roast both the meat and vegetables in a 450 degree F oven until the juices run clear when the pork is pierced and just a hint of pink remains, about 25 minutes.
- Broil until the pork is golden and glazed and the vegetables are browned around the edges, about 4 minutes.
Nutrition Facts : Calories 401.4, Fat 16.7, SaturatedFat 4.2, Cholesterol 112.3, Sodium 480.7, Carbohydrate 26.1, Fiber 4.1, Sugar 14.4, Protein 38
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