4 yellow sweet peppers 1 medium onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon white wine vinegar 1 teaspoon sugar 1 teaspoon snipped fresh thyme leaves 1 teaspoon snipped fresh oregano leaves ½ teaspoon salt ¼ teaspoon black pepper
With roasted mushrooms:
Prepare as directed above. While roasted tenderloin stands, prepare mushrooms. Toss 1 pound of halved mixed mushrooms with 2 tablespoons olive oil. Sprinkle with salt and pepper. Spread in shallow baking pan. Roast at 425 degrees F. for 15 minutes. Add to platter with tenderloin. Sprinkle with fresh oregano or thyme. Pass Sweet Pepper Sauce.
Sliders:
Prepare as directed above. Thinly slice tenderloin. Stir 1/4 cup prepared horseradish into Sweet Pepper Sauce. Place tenderloin slices on split cocktail buns and top with sliced radishes, watercress, and the Sweet Pepper-Horseradish Sauce. Note: Plan on 2 sliders per person. There’s enough tenderloin and sauce to make about 48. Assemble as many as you need.Nutrition information per serving (1 slider): 191 cal., 9 g fat, 26 mg chol., 299 mg sodium, 17 g carbo., 1 g fiber, 11 g pro.
