Fall Feast- Pork Tenderloin with Fall Vegetables
Submitted by JANDCMARTIN
Seared pork tenderloin roasted with bell peppers, zucchini, and onions in a rosemary white wine and apple juice sauce with red currant jelly. A gorgeous autumn dinner in one hour.
YIELD
2 servingsPREP
20 minCOOK
40 minREADY
60 minThis is what fall tastes like on a plate.
Two pork tenderloins get seared golden, then roasted at 350°F alongside a colorful tumble of red and yellow bell peppers, zucchini, and onions seasoned with fresh rosemary.
The sauce is where the autumn magic really happens: white wine and pan juices deglazed together, apple juice added, everything reduced by half, then finished with a spoonful of red currant jelly that brings a sweet-tart gloss to the whole thing.
Slice the pork thin, fan it across the plate, spoon that glossy sauce over the top, and surround it with the roasted vegetables.
Pro Tips
- Cut the vegetables to the same size so they cook evenly. The recipe calls for 1-inch dice, and sticking to that matters.
- Sear first, then roast. Getting a hard sear on the tenderloins before they go in the oven builds a caramelized crust that the oven alone can’t match.
- Reduce the sauce by half. This concentrates the flavors and gives you a glossy, clingy consistency instead of thin, watery liquid.
- Rest the pork 5 minutes before slicing. Cutting too soon means all those juices end up on the cutting board instead of in the meat.
Variations
- Swap in butternut squash and parsnips for an even more autumnal vegetable mix.
- Add Dijon mustard to the sauce for a sharper, more French-bistro finish.
Ingredients
Directions
Substitute other vegetables if you prefer but cut to the same size for even cooking.
Cut peppers and zucchini into 1-inch dice.
Peel onion and cut into eight sections through the root.
Preheat oven to 350℉ (180℃).
In a skillet, on medium heat, brown pork tenderloins on all sides.
Remove to a baking dish large enough to hold pork and vegetables.
Season with salt, pepper and rosemary.
Add vegetables to skillet and saut until slightly brown and crisp-tender, about 5 minutes.
Surround pork with vegetables.
Bake uncovered for 25 minutes, or until pork juices are no longer pink.
Pour wine and pan juices into skillet, add apple juice and bring to boil.
Boil until reduced by half.
Stir in red current jelly and simmer another minute.
Slice pork into thin slices, pour sauce over pork and garnish with vegetables.
Comments
