Pork Tenderloin with Red and Yellow Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pork tenderloin is a delicious weeknight staple. Jazz it up by slicing and pan frying with colorful bell pepeprs. Anchovies melt into the pepper mixture, adding a savory, salty quality. If you don't like anchovies, omit them and add 3 tablespoons minced olives. Serve with mashed potatoes. Ingredients:
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 tablespoon extra-virgin olive oil |
1 1/2 teaspoons chopped fresh rosemary, divided |
4 canned anchovy fillets, drained and mashed |
3 garlic cloves, thinly sliced |
1 red bell pepper, cut into 1 1/2-inch strips |
1 yellow bell pepper, cut into 1 1/2-inch strips |
2 teaspoons balsamic vinegar |
Directions:
1. Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.
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