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	Pork Tenderloin with Vegetables Preparation time includes the time to prepare the vegetables and pork as well as the one hour it takes to cook in the oven. I have given this recipe out to many friends over the years and just recently to a co-worker who just yesterday came back from holidays and told me that everyone enjoyed this recipe. This recipe comes from Rachelle Liberatore of Ottawa.

Here's what you do

- Cut pork tenderloins in slices of 1/2-thick.
Flatten slices by pressing down with your palms.
Coat one side of the slices with sugar.

- Heat oil and butter in a pan.
Add tenderloins and brown tenderloins on both sides.
Put slices in a shallow dish.

- In pan used to brown pork tenderloins, saut� onion, mushrooms, garlic, celery, green pepper with spices and remaining sugar.
Stir constantly. Add tomato sauce and wine.
Simmer for 5 minutes.
Pour on top of pork tenderloins and cover.

- Cook for 1 hour at 300F.

- Serve with rice or noodles.
Sprinkle with Parmesan cheese if desired.
Can be frozen. You can use any leftover vegetables you have on hand.

	Here's what you need
	- 1 tablespoon of Farm Boy Hydrogenated Margarine; - 1 tablespoon of Farm Boy Extra Virgin Olive Oil - 2 pork tenderloins from the Farm Boy Meat Shop - 1/4 cup sugar - 2-3 sliced celery sticks - 1 clove of garlic - 1 sliced green pepper - 1 sliced onion - 10 sliced mushrooms - 8 oz can of tomato sauce - 2 oz of red wine (if desired) - salt, pepper, nutmeg, red pepper flakes, oregano - to taste


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