Wednesday, May 9, 2012

Pork Tenderloin with Red and Yellow Peppers

This recipe came from my mother... well, it's something she found in a magazine... it's not an age-old family recipe.  She's a very talented woman (seamstress, handy woman, teacher, gardener), but cooking has not long been one of her strong suits.  She's recently taken more of an interest in cooking and I believe she's found her groove.  Perhaps, when I was growing up, cooking felt like a chore, and the results reflected it.  Now her kids have long since flown the nest and she's found that cooking can be fun.  This recipe from Cooking Light has a ton of dimension, but is still fairly easy to pull together.  Thanks Mom!  I love you... and your cooking... as of 2010.  Smile.  I am.
1 1-lb. pork tenderloin, trimmed and cut crosswise into 1-inch thick medallions
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 Tbsp extra-virgin olive oil
1 1/2 tsp chopped, fresh rosemary, divided
4 canned anchoy fillets, drained and mashed
3 garlic cloves, thinly slices
1 each red and yellow bell pepper, cut into strips
2 tsp balsamic vinegar

Heat a large skillet over medium-high heat.  Sprinkle medallions with salt and pepper.  Add oil to pan and swirl to coat.  And then add the pork and cook for 5 minutes.

Reduce the heat to medium and turn the pork over.  Add 1 teaspoon roasemary, anchovies, garlic and bell peppers and cook for 7 minutes until the peppers are tender and the pork is done.  Drizzle with vinegar.
Top with remaining 1/2 teaspoon of rosemary.  Serves 4.
Served here with sauteed zucchini... a side dish staple in our household.