Pork Tenderloin with Red and Yellow Peppers

By Kplmrm

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.


Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup bell pepper mixture)


Nutritional Information
Calories:215
Fat:10.1g (sat 2.7g,mono 5.4g,poly 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

Details

Adapted from find.myrecipes.com

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.