Pork Tenderloin with Red and Yellow Peppers

By á-4131

Cooking Light JANUARY 2011

Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup bell pepper mixture)
Total:20 Minutes
Amount per serving points plus

Calories: 215
Fat: 10.1g
Saturated fat: 2.7g
Monounsaturated fat: 5.4g
Polyunsaturated fat: 1.2g
Protein: 25.2g
Carbohydrate: 5g
Fiber: 1.4g
Cholesterol: 78mg
Iron: 2mg
Sodium: 441mg
Calcium: 26mg

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

Preparation

Step 1

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.