Enough for dinner for four the first night and leftovers for sandwiches the next day.

1		red onion
2		zucchini
2	each	sweet red and green peppers, thickly sliced
1	tbsp.	extra-virgin olive oil
1/2	tsp.	each salt and pepper
2		pork tenderloins
1/4	C	chopped fresh coriander
1/4	C	apricot jam, strained
2	tbsp.	grainy mustard
2	tbsp.	cider vinegar

Cut onion into 8 wedges, leaving root end intact. Cut zucchini diagonally into 1/2-inch thick slices. Place on foil-lined rimmed baking sheet along with red and green peppers. Sprinkle with oil and half each of the salt and pepper; toss to coat. Push to sides of pan.

Add pork to centre of pan, tucking tapered ends underneath. Combine coriander, jam, mustard, vinegar and remaining salt and pepper; brush over pork. Roast in 450F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes.

Broil until pork is golden and glazed and vegetables are browned around edges, about 4 minutes. Makes 4 to 6 servings.