Roasted Pork Tenderloin and Vegetable Medley

Irmgard's Note:

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!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 red onion , cut into 8 wedges
• 2 zucchini , sliced diagonally 1/2-inch thick
• 2 sweet red peppers , thickly sliced
• 2 sweet green peppers , thickly sliced
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 (¾ lb) pork tenderloins
• ¼ cup fresh coriander , chopped
• ¼ cup apricot jam
• 2 tablespoons grainy mustard
• 2 tablespoons cider vinegar

Directions:

1. Line two baking sheets with aluminum foil.
2. Place the vegetables on one of the sheets, drizzle with the olive oil and season with half of the salt and pepper.
3. Arrange the pork tenderloins on the second sheet, tucking the tapered ends underneath.
4. Combine the remaining ingredients and brush over the meat.
5. 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.
6. Broil until the pork is golden and glazed and the vegetables are browned around the edges, about 4 minutes.