Pork Tenderloin with Red and Yellow 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.

(I substituted kalamata olives for the anchovies.)

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


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. Top with remaining 1/2 teaspoon rosemary.


CALORIES 215 ; FAT 10.1g (sat 2.7g,mono 5.4g,poly 1.2g); CHOLESTEROL 78mg; CALCIUM 26mg; CARBOHYDRATE 5g; SODIUM 441mg; PROTEIN 25.2g; FIBER 1.4g; IRON 2mg

Cooking Light, JANUARY 2011