Roast Pork Tenderloin W/peppers and Onions
| Yield: | 8 Servings |
| Categories: | Entrees, Pork |
| 2 | 1 lb pork tenderloin | |
| 4 | md | Onions; halved |
| 5 | lg | Garlic cloves; crushed |
| 3 | tb | Olive oil |
| 1/2 | ts | Thyme; crumbled |
| 2 | lg | Red peppers, cored, seeded & cut; lengthwise 6 |
| Ieces | ||
| 2 | lg | Green peppers, cored, seeded & cut; lengthwise 6 |
| Ieces | ||
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Can (14 oz.) chicken broth | |
| 2 | ts | Worcestershire sauce |
| 1 | ts | Coarse mustard |
| 1 | tb | Cornstarch |
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