Roasted Pork Tenderloin And Vegetable Medley

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1 red onion

2 zucchinis

1 each sweet red pepper , thickly sliced

1 sweet green pepper , thickly sliced

1 tbsp extra-virgin olive oil

1/2 tsp each of salt and pepper

2 (about 1-1/2 lb/750 g total) pork tenderloins

1/4 cup chopped fresh coriander

1/4 cup apricot jam , strained

2 tbsp grainy mustard

2 tbsp cider vinegar

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