Pork Tenderloin with Red and Yellow Peppers

By lovemygolden

Pork tenderloin is a delicious weeknight staple. Jazz it up by slicing and pan frying with colorful bell peppers. 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

Details

Adapted from myrecipes.com

Preparation

Step 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.

Nutritional Information Amount per serving 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
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