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Roasted Pork Tenderloin and Vegetable Medley Recipe

Roasted Pork Tenderloin and Vegetable Medley Recipe

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Roasted Pork Tenderloin and Vegetable Medley

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Ingredients:

Serving

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 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp ground black pepper
2 (3/4 lb) pork tenderloin
1/4 cup fresh coriander, chopped
1/4 cup apricot jam
2 tbsp grainy mustard
2 tbsp cider vinegar

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	289.85 Kcal (1214 kJ)
Calories from fat	75.2 Kcal
		% Daily Value*
Total Fat	8.36g	13%
Cholesterol	98.26mg	33%
Sodium	286.17mg	12%
Potassium	884.21mg	19%
Total Carbs	17.34g	6%
Sugars	10.72g	43%
Dietary Fiber	2.32g	9%
Protein	33.41g	67%
Vitamin C	112.2mg	187%
Iron	2.6mg	14%
Calcium	40.4mg	4%

Amount Per 100 g
Calories	102.56 Kcal (429 kJ)
Calories from fat	26.61 Kcal
		% Daily Value*
Total Fat	2.96g	13%
Cholesterol	34.77mg	33%
Sodium	101.26mg	12%
Potassium	312.87mg	19%
Total Carbs	6.14g	6%
Sugars	3.79g	43%
Dietary Fiber	0.82g	9%
Protein	11.82g	67%
Vitamin C	39.7mg	187%
Iron	0.9mg	14%
Calcium	14.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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