Rating: 4 stars
41 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0

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.

Sandy Gluck
Recipe by Cooking Light January 2011

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Read the full recipe after the video.

Recipe Summary test

total:
20 mins
Yield:
4 servings (serving size: 3 ounces pork and about 1/2 cup bell pepper mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

215 calories; fat 10.1g; saturated fat 2.7g; mono fat 5.4g; poly fat 1.2g; protein 25.2g; carbohydrates 5g; fiber 1.4g; cholesterol 78mg; iron 2mg; sodium 441mg; calcium 26mg.
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