
Pork Tenderloin with Red and Yellow Peppers
Cooking Light January 2011
Total: 20 minutes
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
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.
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
Big Flavors Rating: 4 Stars
I just cooked up some pork tonight- wish I had seen this recipe! Loving your beautiful food! You really have an amazing way of making any dish look perfect! Awesome!
ReplyDeleteI am relatively new to your blog, and while I don't often comment I just had to tell you how much I like the food and recipes you share with your readers. I always enjoy my visits here. I hope you have a great day. Blessings...Mary
ReplyDeleteThank you so much for your kind words, ladies! I'm thrilled that people enjoy my hobby so much :) Hope you both have a wonderful day!
ReplyDeleteThis is perfect! I really want to try this one. Thanks a lot for this idea.
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