Pork Tenderloin & Red Peppers

Recipe courtesy of Mrs.Carlybella

INGREDIENTS:
2 pork tenderloins, about 1.5 lbs. total
Salt, Freshly ground Pepper, and Paprika
3 to 5 T Butter
1T Olive Oil
1 lb. Peeled Roasted Red Peppers (OK from a jar, fresh made are better)
1 medium Onion, very thinly sliced
1T  Balsamic vinegar
1 _ C Red Zinfandel Wine (Same wine to drink with meal)
1 _ C Chicken broth
Scallion stems, sliced at an angle
*6 oz box of Uncle Ben's Long Grain & Wild Rice (original recipe) (suggested side)

DIRECTIONS:
Preheat oven to 400.

     Season the tenderloins with the salt, pepper, and paprika.  In a large roasting pan heat 1 tablespoon of butter and the oil over high heat.  When the butter foam subsides, brown the pork in the pan on all sides, about six minutes.
     Meanwhile, cut the peppers into long strips.  Remove the pork from the pan and set it aside.  Add the onions and peppers to the pan and cook them for five minutes, until the onions brown lightly and become limp.  Add the balsamic vinegar, wine and broth to the pan.  Boil the mixture for two minutes, then return the pork to the pan and put in the oven.  Start the rice.  Roast the pork for 30 minutes checking to see that the liquid doesn't boil away.  If it does, add more chicken broth.
     To serve, first remove the pork to a cutting board, cover with aluminum foil and let it rest while you continue.  Swirl the remaining butter into the mixture in the pan.  Drain the peppers and onion saving the liquid for sauce.  Place peppers and onions in a circle on the four plates with a slotted spoon.  Divide the rice equally in the center of the four plates.  Cut the pork into 3/4 inch slices and divide among the plates on top of the peppers and onions.  Spoon on a modest amount of the sauce from the pan and sprinkle the scallion slices over the top and serve.