One Skillet Pork Tenderloin with Peppers

4 Servings
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Ingredients

  • 1 1-pound pork tenderloin, trimmed and cut into 1-inch thick slices
  • 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 cloves of garlic, thinly sliced
  • 1 red bell pepper, cut into 1 1/2 inch strips
  • 1 yellow pepper, cut into 1 1/2 inch strips
  • 2 teaspoons balsamic vinegar

Directions

  1. Heat a large skillet over medium-high heat. Sprinkle the pork with salt and pepper. Add the oil to the pan, swirling to coat. Add pork; cook 5 minutes. Reduce heat to medium; turn pork over.
  2. Add 1 teaspoon rosemary, anchovies, garlic and bell peppers. Cook 7- 8 minutes or until peppers are tender and pork is done.
  3. Drizzle with vinegar and top with remaining 1/2 teaspoon rosemary.

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