Pork Tenderloin and Bell Peppers

This is a recipe I got from Cooking Light a year or so ago, and I’ve made it a couple of times now – it’s a great weeknight meal by itself or you can dress it up with some sides.   The recipe below is as printed, though I do not like anchovies very much and I substitute a handful of chopped black olives in their place with much success.  I served this with sides of Spinach and Tomatoes and Herbed Brown Rice Pilaf.

  •     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

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.

* Can substitute chopped black olives for anchovies, and also use dried rosemary in a pinch – just 1/2 a teaspoon.


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