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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Pork Tenderloin with Red and Yellow Peppers

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.

Cooking Light JANUARY 2011

  • Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup bell pepper mixture)
  • Total: 20 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 215
  • Fat: 10.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 25.2g
  • Carbohydrate: 5g
  • Fiber: 1.4g
  • Cholesterol: 78mg
  • Iron: 2mg
  • Sodium: 441mg
  • Calcium: 26mg
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Pork Tenderloin with Red and Yellow Peppers Recipe

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