Categories: Entree, Pork

Ingredients

• 1 (1 pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1.5 teaspoon fresh rosemary
• 4 canned anchovy fillets, drained and mashed
• 3 garlic cloves, thinly sliced
• 1 red bell pepper, cut into 1.5 inch strips
• 1 yellow bell pepper, cut into 1.5 inch strips
• 2 teaspoons balsamic vinegar

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. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over.

4. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.

5. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.

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