Pork Tenderloin with Red and Yellow Peppers

<p>Pork Tenderloin with Red and Yellow Peppers</p>
Photo: John Autry; Styling: Leigh Ann Ross

Pork tenderloin is a delicious weeknight staple. Jazz it up by slicing and pan frying with colorful bell pepeprs. Anchovies melt into the pepper mixture, adding a savory, salty quality. If you don't like anchovies, omit them and add 3 tablespoons minced olives. Serve with mashed potatoes.


4 servings (serving size: 3 ounces pork and about 1/2 cup bell pepper mixture)

Total time: 20 Minutes

Recipe from

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Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 215
Fat 10.1 g
Satfat 2.7 g
Monofat 5.4 g
Polyfat 1.2 g
Protein 25.2 g
Carbohydrate 5 g
Fiber 1.4 g
Cholesterol 78 mg
Iron 2 mg
Sodium 441 mg
Calcium 26 mg


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.