Pork Tenderloin With Warm Roast Vegetable Salad

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2 sweet red peppers

1 sweet green pepper

2 zucchinis

1 small eggplant

4 plum tomatoes

3 tbsp olive oil

2 cloves of garlic , minced

1 tsp dried Italian herb seasoning

3/4 tsp salt

3/4 tsp pepper

1/4 cup dried porcini mushrooms

1/2 tsp dried sage

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

1 tbsp balsamic vinegar

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