Pork Tenderloin with Red and Yellow Peppers

Name: Pork Tenderloin with Red and Yellow Peppers
Yield: 4 servings
Ingredients: 4 canned anchovy fillets, drained and mashed; 2 teaspoons balsamic vinegar; 1 red bell pepper, cut into 1 1/2-inch strips; 1 yellow bell pepper, cut into 1 1/2-inch strips; 3 garlic cloves, thinly sliced; 1/2 teaspoon kosher salt; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon freshly ground black pepper; 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions; 1 1/2 teaspoons chopped fresh rosemary, divided

Cook: -1 min

Prep: -1 min

Ready: 20 min

Servings: 4 servings

Calories: 178.64

Ingredients

1 2 teaspoons balsamic vinegar
2 1/2 teaspoon freshly ground black pepper
3 4 canned anchovy fillets, drained and mashed
4 1 1/2 teaspoons chopped fresh rosemary, divided
5 3 garlic cloves, thinly sliced
6 1/2 teaspoon kosher salt
7 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
8 1 tablespoon extra-virgin olive oil
9 1 red bell pepper, cut into 1 1/2-inch strips
10 1 yellow bell pepper, cut into 1 1/2-inch strips

Directions

1
Heat a large skillet over medium-high heat.
2
Sprinkle pork with salt and pepper.
3
Add oil to pan; swirl to coat.
4
Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over.
5
Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.
6
Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.

Nutrition per serving

178.64 Calories

5.01g Carbs

24.82g Protein

6.23g Fat

Allergens

milk fish wheat sesame

Pork Tenderloin with Red and Yellow Peppers

Directions

Nutrition per serving

Tags

Allergens