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Pork Tenderloin with Red and Yellow Peppers

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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

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.

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