Pork Tenderloin with Red and Yellow Peppers

(from elchallis’s recipe box)

Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people

Categories: Entree, Pork

Ingredients

  • 1 (1 pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1.5 teaspoon fresh rosemary
  • 4 canned anchovy fillets, drained and mashed
  • 3 garlic cloves, thinly sliced
  • 1 red bell pepper, cut into 1.5 inch strips
  • 1 yellow bell pepper, cut into 1.5 inch strips
  • 2 teaspoons balsamic vinegar

Directions

  1. Heat a large skillet over medium-high heat.

  2. Sprinkle pork with salt and pepper.

  3. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over.

  4. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.

  5. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.

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