Jazz up some pork tenderloin by slicing it and pan-frying it with bell peppers. Don’t be scared of the anchovies – they melt into the sauce and give a well-rounded, earthy flavor (not fishy!). Delicious when served with mashed potatoes.
1 lb pork tenderloin, trimmed and cut crosswise into 1-inch thick medallions
1/2 tsp salt
1/2 tsp ground black pepper
1 Tbsp extra-virgin olive oil
1 1/2 tsp chopped fresh rosemary, divided
4 canned anchovy fillets, drained and mashed (you can swap these out for 3 Tbsp minced olives to give a similar salty taste)
3 garlic cloves, thinly sliced
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
2 tsp 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.
2. Reduce heat to medium; turn pork over.
3. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.
4. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.
Yield: 4 servings (215 calories, 10.1 g total fat, 2.7 g saturated fat, 25.2 g protein, 5 g carbohydrate, 1.4 g fiber, 78 mg cholesterol)
Cooking Light, January 2011