Pork Tenderloin with Red and Yellow Peppers

I just made this for the second time. I made it last November when our Grand daughter was visiting from Germany and we all thought it was fantastic. I'm sending it to her husband so he can surprise her. My wife can't taste a lot of things, but this she can. I actually cut the medallions about 3/4 inch and went a little heavy on the garlic and rosemary. I always have rosemary and other favorite herbs growing in pots year round. Don't worry about the anchovies if you haven't used them before. They affect the flavor, but there is no fishy taste. I put about two ounces of balsamic vinegar in a small sauce pan and reduce it to about half. Use the balsamic glaze on both the pork and peppers. In early summer, during the Vadalia onion season, I do red, yellow and orange peppers and vidalia onions on the grill, spraying them with balsamic vinegar and white wine often enough to keep them moist until they are tender crisp.

Really wondeful! I've never used anchovies before and am not a big fan of any type of fish, but they really added a wonderful salty flavor. Really easy to make, very colorful presentation, and tasted great!

My husband and I love this recipe for a weeknight meal (in fact I just made it again last night) - it cooks up perfectly in ~25 minutes (including chop time). To save on time, I throw the garlic, jumbo black olives (we took the magazine suggestion of this as a great substitute for the anchovy since we almost always have a can on hand the pantry) and 1 large rosemary sprig into the food processor together. Use any sweet peppers that look good at the store (usually orange and red look best in this dish). Although not necesary, if you have balsamic cream on hand, I usually drizzle just a bit over the top (1 tsp) of the finished plated dish, which not only makes this look pretty, but also helps bring out the flavors. Serve with garlic (or regularly) smashed potatoes - enjoy!

This is quick and delicious! One note though--I noticed some people used 4 CANS of anchovies. Yecch! It's 4 CANNED anchovies! Just four anchovy filets is all you need! And they add plenty of flavor without being overpowering. I may add a can of tomatoes sometime, but the peppers are enough. Use whatever colors you can find; I personally don't like green peppers but they work in this dish.

Turned out well, and I skipped the anchovy paste all together. I would definitely love more peppers, and I did add onion. Would consider adding mushrooms. Barely made enough for 4 though so be sure you have a solid side or consider doubling the recipe.