Posted in Main Dish, Pork, Recipes

Pork Tenderloin with Red and Yellow Peppers

009

Pork Tenderloin with Red and Yellow Peppers

Ingredients:

  • 1-lb pork tenderloins, trimmed and cut crosswise into 1-inch-thick medallions
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil
  • 1-1/2 tsp rosemary
  • 3 tbsp minced olives
  • 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 tsp balsamic vinegar

Directions:

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

 

From Cooking Light January/February 2011 page 32

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s