Wednesday, April 6, 2016

pork tenderloin with peppers... 15 minutes

the goods:

1 pork tenderloin, trimmed and cut crosswise into 1-inch thick medallions
1 tablespoon extra-virgin olive oil
1 and 1/2 teaspoons chopped fresh rosemary, divided
4 canned anchovy fillets, drained and ground into a paste
3 garlic cloves, thinly sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 teaspoons balsamic vinegar

Heat a large skillet over medium-high heat. Season 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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