A quick company dish that looks as attractive as it tastes. Include or change the vegetables for ones you prefer but make sure they are cut the same size for even cooking.

2 zucchini

2 Asian eggplants

4 shallots

4 plum tomatoes cut into quarters

3 tablespoons olive oil

2 10-ounce pork tenderloins

Salt and freshly ground pepper

1 tablespoon chopped fresh rosemary

1 cup white wine

1/2 cup apple juice

Cut zucchini and eggplant into 1-inch chunks. Peel shallots and cut in half through the root.

Preheat oven to 400 F. Season pork with salt, pepper and rosemary. Add 2 tablespoons oil in a large skillet over medium heat, brown pork fillet on all sides, about 5 minutes. Remove to baking dish large enough to hold pork and vegetables. 

Add zucchini, eggplant and shallots to skillet, season with salt and pepper and sauté until slightly brown and crisp tender, about 5 minutes. Remove vegetables to baking dish. Add remaining tablespoon oil and sauté tomatoes for 2 minutes or until lightly browned. Add tomatoes to baking dish. Pour wine over pork and vegetables. Reserve skillet.

Bake uncovered for 25 minutes or until pork juices are no longer pink. Pour wine and pan juices back into skillet, add apple juice and bring to boil, scraping up any bits that are on the base of the pan. Boil for about 5 minutes or until slightly thickened. Season with salt and pepper if needed.

Slice pork, pour over sauce and garnish with vegetables. Serves 4 to 6