| 1 | Substitute other vegetables if you prefer but cut to the same size for even cooking. |
| 2 | cut peppers and zucchini into 1-inch dice. |
| 3 | Peel onion and cut into eight sections through the root. |
| 4 | preheat oven to 350f 180c. |
| 5 | In a skillet, on medium heat, brown pork tenderloins on all sides. |
| 6 | Remove to a baking dish large enough to hold pork and vegetables. |
| 7 | Season with salt, pepper and rosemary. |
| 8 | add vegetables to skillet and saut until slightly brown and crisp-tender, about 5 minutes. |
| 9 | Surround pork with vegetables. |
| 10 | bake uncovered for 25 minutes, or until pork juices are no longer pink. |
| 11 | Pour wine and pan juices into skillet, add apple juice and bring to boil. |
| 12 | Boil until reduced by half. |
| 13 | Stir in red current jelly and simmer another minute. |
| 14 | slice pork into thin slices, pour sauce over pork and garnish with vegetables. |
