Pork Tenderloin Medallions and Bell Peppers

Last night, we had Pork Tenderloin.  I like this cut of meat for a couple of different reasons - 1st, it's healthy.  Coming in as a close 2nd, it's super convenient.  You just pop it in the oven and let it bake.  However, if you're looking to cut your cooking time in half, this is a fantastic dish and was a winner to everyone at the table! 

I took this recipe from the latest Cooking Light magazine, but modified the recipe a bit by omitting the anchovies.  Just didn't have any on hand - in the words of my 14 year old, "oh, that's just too bad mom".  Add sarcasm, and you get the picture!

I present to you, Challenge #3!

Pork Tenderloin Medallions and Bell Peppers
Original Recipe from Cooking Light, Jan/ Feb 2011 edition

1 - 1 lb. pork tenderloin, trimmed and cut crosswise into 1" thick medallions
1 1/2 tsp. chopped fresh rosemary
3 garlic cloves, thinly sliced
2 bell peppers, your choice in colors
2 tsp. balsamic vinegar
olive oil
kosher salt
pepper

1. Heat a large skillet over medium-high heat.  Sprinkle pork with salt and pepper.  Add oil to the pan; swirl to coat.  Add pork to pan; cook for 5 minutes.  Reduce heat to medium; turn pork over.  Add 1 teaspoon rosemary, 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. 

Enjoy and live with gusto!!
Carina