Pork Tenderloin with Red and Yellow Peppers

Tender, flavorful and delicious. Served with chive mashed potatoes and CL Brussels Sprouts With Bacon, Shallots & Garlic.

I too was a little worried about the anchovies, but they mixed right into the dish and gave it great flavor! I would recommend taking the time to use real garlic (not bottled) with this recipe and I doubled the peppers. This recipe is easy and amazing!

I love Pork Tenderloin, and this is a fabulous recipe, It was quick and easy to prepare and tasted delicious. Red and yellow peppers give wonderful color. It was my first time using anchovies. Not sure what they imparted,but it did taste great. Will definitely make again.

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.

I've made this twice now: the first time using a full tube of anchovie paste (which is probably about half a cup of ground anchovies); the second time grinding the anchovies as the recipes direct, only instead of using 4 cans I used 3 (hubby ate one of the cans before I got to the dish). In both cases I added a 14 oz. can of diced tomatoes. I MUCH prefer the flavors of the first batch, using the tube of anchovies. The amount I got by grinding my own seemed closer to a cup, which somehow translated to a filmy taste. I added another can of diced tomatoes to the second batch to dilute the power of the anchovies and got close to what I'd had the first time... but still not quite as good. The colors and flavors really are great in this dish. To my taste, the added tomatoes make it a "saucier" dish in more ways than one. It makes a nice presentation, and pairs nicely with brown rice. I plan to serve it at an upcoming dinner party.... using the tubed anchovies, of course.

YUM!!! Don't worry about the anchovies. I dislike fish but these melt to give the sauce a salty flavor. We added orange bell peppers. It added more color for a more vibrant looking dish. After all, you eat with your eyes first!

Yummy, this is just a fabulous example of how great natural/clean eating can taste! Peppers gave good flavor to the pork and vice versa. I just served with steamed broccoli.

It was a great recipe and literally only took about 15 minutes to prepare and cook! We really enjoyed this dish.

I did something different with this recipe - I substituted cut-up boneless chicken breast for the pork. Left out the salt, and used olives instead of anchovies. It was a very good recipes. Smelled wonderful as it was cooking. I did make mashed potatoes as a side - but I could see making a simple rice dish to layer under it. Its a good recipe, easy to make, and I would make it again.

Supereasy. Used anchovy paste & a mix of green, orange, and red peppers. Served with texmati/shallots, Great presentation, good flavors.

Great recipe- couldn't belive how tender the pork was. Don't be afraid of the anchovies... you would never even know there they were there- but they did add a good flavor. I will definitely make this again- my husband/brother loved it! I may add artichokes next time too!

Very simple, very easy. I think my meat came out a little dry though. This might have been because my pork medallions were a little on the small side and they cooked up too fast but I still cooked them for the time called in the recipe. The anchovy part scared me at first, but I was surprised to find that the meat didn't taste fishy whatsoever, but did give it a salty/savory quality. The peppers came out perfect and not too mushy. I served this with the Wilted Spinach Baked Potato recipe also in this month's issue. The potato was a good vehicle to sop up all the leftover sauce from the pork and the feta cheese was a fantastic compliment to the meat and peppers.

I used black olives instead of the anchovies--delicious!

This is a very easy dish to prepare and it is quite tasty. I used chopped black olives instead of anchovies because olives don't scare me but anchovies do. I served this over brown rice and am looking forward to leftovers tomorrow for lunch. Good recipe for week night meals but not quite interesting enough to serve for company.

Great flavor without the anchovies!

We enjoyed the recipe but I probably overcooked the meat. When we had leftovers it wasn't very good. I probably won't make it again since it seemed to be one of those that my husband wasn't really thrilled with. We did not use the anchovies.

Please don't let the anchovies intimidate you if you're not a fan of them. They add a depth and flavor that makes the dish taste like it took hours, instead of minutes to make!

Very good recipe. This was our first time cooking with anchovies and was pleasantly surprised that it added a very nice flavor! The mashed anchovies stuck to the pan a bit in a clump, so we added a splash of chicken stock to deglaze the pan and that helped.

It really is good and it really is easy. Also, I almost forgot the vinegar as well - it's good with and without it. I used some of the extra fresh rosemary and garlic for the mashed potatoes. Nice.

DE-LISH! Loved the flavors of the rosemary and anchovies in this dish. I served this with the Spinach Baked Potato (the variation of the Spinach with Garlic Vinaigrette recipe in the same CL issue).

This was great quick and easy - I used anchovy paste instead of the anchovies because I didn't want my husband to see that I was using anchovies, it was great. My husband ate it and loved it even though he does not like pepper, which I forgot, but he asked that I keep the recipe in circulation. Our teenager loved it too.

I was a little worried about the anchovies, but really added good flavor to the dish without the overpowering anchovy taste - melts right in! Takes a little longer to cook then stated, but overall made for a great meal along side some rosemary roasted potatoes!

I like the combination of rosemary and Balsamic vinegar. I overcooked my pork though. I'll definitely try this one again!

I liked this recipe, but I found that my pork got over-cooked while I waited for the peppers to be done. In the future I would take the pork out to rest and then cook up the peppers. The anchovy is really what makes this dish worthwhile, do not be afraid (I was before trying it)! Good, easy, tasty weeknight dish.

My husband isn't always fond of peppers or maybe they don't like him... but this recipe was fabulous! The peppers become almost sweet like carmelized onions. Great tasting recipe and very quick and easy. I did not use the anchovies as not in my panty ;)

For such a simple recipe, this was amazing! I couldn't find anchovies at our grocery store so I used 3 tbsp minced black olives. I just realized I totally forgot to add the balsamic vinegar at the end...it was delicious even with that oversight. This will definitely be making a regular appearance at our dinner table. Fantastic!

This recipe was simple and delicious. The anchovies really added a great depth of flavor without tasting overtly fishy in any way. We used a good 25 year aged balsamic and I think that really added to the flavor as well. I made the full recipe for just my husband and I and served it with a simple mushroom risotto. He ate the leftovers for lunch the next two days and said he loved it.

I made this and added asparagus as well. It was delicious. We served it with garlic mashed potatoes made with lite butter. Will for sure add this to my recipe file...

Ecellent meal. Fast, easy and tasty. What more could you ask for.

Very easy and very tasty for the whole family. I will be keeping this in my recipe book.

Very tender and flavorful. I prepared this for New Years Eve and served it with long grain and wild rice - it was excellent.