Pork Tenderloin with Red and Yellow Peppers
1 (1 lb) pork tenderloin, trimmed and cut crosswise into 1 inch thick medallions
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 1/2 tsp. chopped fresh rosemary, divided
4 canned anchovy fillets, drained & mashed
3 garlic cloves, thinly sliced
1 red bell pepper cut int 1 1/2 inch strips
1 yellow bell pepper cut into 1 1/2 inch strips
2 tsp. 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 tsp. 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 tsp. rosemary.
Yield 4 servings. Calories 215 fat 10.1 g.
The recipes says if you don't like anchovies, omit them and add 3 tbsp. minced olives. I don't like anchovies but I forgot to get olives when I was at Kroger today. And as you can see I didn't have yellow bell peppers either, the only two in the store looked really bad so I grabbed a green one. I also used minced garlic instead of sliced cloves because I don't like eating the sliced ones.
It suggests that you serve it with mashed potatoes.
I also made some okra and garlic cheese biscuits.
And believe it or not I cleaned my plate. I woke up with my sinuses draining Friday morning and I didn't eat much all weekend until tonight. Tomorrow I might use the leftovers and put them in a taco shell.