Roast Pork Tenderloin w/Peppers & Onions

* Exported from MasterCook *

Roast Pork Tenderloin w/Peppers & Onions

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Course - Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1 lb. pork tenderloin
4 medium onions -- halved
5 lg. garlic cloves -- crushed
3 tablespoons olive oil
1/2 teaspoon thyme -- crumbled
2 lg. red peppers, cored, seeded & cut -- lengthwise 6
pieces
2 lg. green peppers, cored, seeded & cut -- lengthwise 6
pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz.) chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon coarse mustard
1 tablespoon cornstarch

Combine pork, onion, garlic, oil and thyme in a large bowl; toss to mix. Add
red and green peppers; toss to mix. Cover and refrigerate 2 to 3 hours,
stirring occasionally. Let stand 30 minutes at room temperature. Preheat
oven to 425. Salt and pepper meat and vegetables. Transfer just the
vegetables and garlic to one large roasting pan or 2 13" x 9" roasting pans,
dividing equally. Roast vegetables in preheated oven for 15 minutes. Push
vegetables to one side. Add pork, one tenderloin to each pan if using two
pans. Continue to roast just until pork juices run clear - 20 to 25 minutes.
Do not overcook. Transfer meat and vegetables to a platter; keep warm.
Discard garlic. If there are any browned bits in the roasting pan(s) place
pan over high heat. Add a little chicken broth and scrape up browned bits
from bottom. Add to medium size saucepan. Add chicken broth, reserving 1/4
cup, the Worcestershire and mustard. Boil for 2 minutes. Whisk together
remaining 1/4 cup broth and cornstarch in small bowl until smooth with no
lumps. Slowly whisk cornstarch mixture into sauce. Boil 1 minute until
thickened, whisking constantly. Strain through sieve into a bowl; you should
have about 3 cups. Season with salt and pepper and additional mustard if you
wish.
To serve: Slice pork diagonally into thin medallions. Spoon sauce over and
serve with vegetables.

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